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AMERICAN 



COMMERCIAL METHODS 



OF 



MANUFACTURING 



PRESERVES, PICKLES, 



CANNED FOODS, ETC. 



BY 



C. A. SHIISKLE 



REVISED EDITION 



A 



■/ 



o 



£■ 



COPYRIGHTED BY C. A. SHINKLE 

1912 

ALL RIGHTS RESERVED 



1 



CU320609 

7L0 t , 



PART FIRST. 



PICKLES, SAUCE, VINEGAR, ETC. 

Part first will treat of pickles and like products. The first 
and most important is the cucumber. Allow me to lay stress 
on having them delivered at the salting house as fresh as pos- 
sible, as this is a very necessary requirement if a crisp, a good 
color, and good keeping pickle is expected. The cucumbers 
should go into the brine or salt, not exceeding six or eight 
hours after they are picked from the vine. The writer has salt- 
ed cucumbers two days after they were picked, but pickles from 
such stock will be tough, hollow, and poor keepers. The first step 
towards making good pickles is good salt stock, and to get 
good salt stock it must be salted properly, and another point is 
care in handling. It is the accepted theory of some packers 
that it does no special harm to the cucumbers if they are bruis- 
ed some in handling, providing they are put in brine before they 
get soft. But this is not the case, if the packer expects to get a 
first class pickle. It is the common custom of the grower to 
deliver cucumbers to the salting house in sacks, and some times 
loose in the wagon box. Cucumbers should not be handled 
in this way; the growers should be required to deliver the cu- 
cumbers in slatted crates. 

SALTING TANKS. 

Our first though must be of the storage or salting tanks. 
The question as to which is the best kind and size of tank to use, 
is one of considerable difference with various packers. The 
method of salting, and volume of business done, should, and 
does govern the size of tank to use. The most econonfreal tank 
to use, first cost to be considered, would be a large tank of from 
IS to 16 foot bottom and 6y 2 to 7 foot stave. In any event a 
tank should not be too deep; six feet makes a very convenient 
size. This size is convenient to dip the pickles out of. One of 

1 



the objections to a deep tank is the extra weight on the bottom 
pickles, which is a serious objection, from the writers exper- 
ience. A tank of the above size is more economical, as to first 
cost, and will answer all purposes if the cucumbers are not sort- 
ed into the various sizes before they are put in brine. This is 
sometimes done, but it is not practical, the better method being 
to sort the cucumbers in to at least four sizes before they go 
into the brine. The first size is up to two inches long; second 
size from 2 to 3 inches; third size from 3 to 4 inches, and the 
remaining sizes coming out of the open end of the machine 
can be farther sorted by hand, but the writer considers the four 
sizes sufficient. Now when the pickles are sorted up into four 
sizes, as advised, there will be four tanks under process of fill- 
ing, and unless the cucumbers are received in very large quan- 
tities, it will require an extended time to fill some of the tanks, 
and the writer finds the most convenient tank is that of about 
12 foot bottom and 6)4 stave, i. e., 12 feet in diameter and 6 
feet deep. The question as to the best material to make the 
tanks from is one on which all packers do not agree. Pine or 
cypress are usually the lumbers used, and there are arguments 
for and against both. The writers objection to cypress is the 
fact that it is so very brittle, and then, too, it is much harder to 
swell tight when it once gets dry and shrinks. On the other 
hand it is claimed it will last much longer than pine, but with 
all, the writer prefers pine. Another experience the writer 
has had that has caused him time and worry is that a tank that 
will hold water will not oft times hold pickle brine. If a leak oc- 
curs in the staves of a tank it is very easily remedied, but if it 
occurs in the bottom it is sometimes difficult to get at. To 
obviate this trouble the writer makes it an invariable rule to 
cork the bottom, especially around the staves, with a light 
strand of candle wicking: this precaution may save a world of 
trouble. 

SALTING CUCUMBERS. 

As we say in our chapter on tanks, we strongly advocate 
the sorting of the cucumbers into at least four sizes when they 
are received at the salting station, and to do this with economv 
one should have a sorting machine, and so far as the writer 
knows, the rotary machine is the best. There are two general 



methods of salting cucumbers; one called dry salting — the one 
in general use — the other brining. There is a difference of 
opinion as to which is the best of these methods. It is claim- 
ed by some that where the dry salting is used there are too 
many so called flab pickles, pickles that are badly shrunken, and 
will not plump out in the process, and such may be the case if 
the salt is not properly distributed over the pickles. On the 
other hand, the tank will hold from % to 1-3 more pickles when 
dry salted than when the brine method is used. 

Dry Salting. — Make a brine by running 8 or 10 inches of 
water in the tank, figure the approximate number of gallons of 
water used, and add about one pound of salt to each gallon of 
water in the tank, then stir the water until all the salt is dissolv- 
ed. This will make a brine of about 40 to 45 degrees on a 
Beaume's salt scale, or salometer. This water will act as a 
cushion for the cucumbers when they are dumped in the tank. 
proceed to fill the tank with cucumbers, adding salt from time 
to time at the rate of fifty pounds of salt to 1,000 pounds of cu- 
cumbers for all sizes under four inches. For larger sizes it is 
the writer's rule to use from 60 to 65 pounds of salt to the 1,000 
pounds of cucumbers. Care must be taken to distribute the 
salt with some uniformity on the cucumbers. Do not dump 
two or three sacks of salt around the edge of the tank, and de- 
pend on its dissolving and distributing itself. This oft times is 
the cause of flabby pickles. When through receiving cucum- 
bers fur the day, the tank should be covered and weighted 
down. To do this, spread some sacks or cloth of some kind 
over the cucumbers, make a cover of some rough inch boards, 
rut the required circle and size of tank. Lay these on the 
sacks, and weigh down by filling two or three casks with water. 
It is best to use open head casks for this purpose, as they can 
be emptied with dispatch when it is necessary to open up the 
tank. If the brine is within a foot or two of the top of the 
pickles when the cover is put on, and weighed down, it will not 
be necessary to add any brine, for the cucumbers will soon set- 
tle down under the brine in the tank, but if the brine does not 
come up to the required height, make a brine in the same way 
as for salting in brine, and add this to the cucumbers. Fill the 
tanks level full with pickles, and weigh down with the water casks, 
and let them remain on the cover until the cover sinks within 



the brine 6 to 7 inches, then brace down the cover with some 
4 by 4 inch joists, blocking the ends of the joists with some four 
inch blocks, made fast to the side of the tank. 

After all the cucumbers have been added to the tanks, let 
them remain in this brine 3 or 4 days, than add 40 pounds of 
salt to each 1,000 pounds of cucumbers, or enough salt to bring 
the brine up to 30 degrees of the salometer. Distribute this 
salt evenly over the cover; the salt will dissolve and the heavy 
brine will find its way to the bottom of the tank. After the cu- 
cucumbers stand in second brine 6 to 8 days add40 pounds more 
salt to the 1,000 pounds of cucumbers. It will not require but 
very little additional salt to keep the brine up to the required 
strength of 35 degrees, if the tank is so arranged that the brine 
can be pumped over. To do this, there should be fitted in the 
tank a box, 4 inches square, the depth of the tank, and notched 
in the bottom, so it will draw the brine from the bottom. Make 
this box securely fast at one side of the tank, and use a common 
kitchen pump with an inch pipe that will reach the bottom of 
the tank. The brine should now be pumped over once a week 
for two or three weeks, then at least one a month, especially 
in hot weather. After pumping over the brine, test it with a 
Beaume's salt scale or salometer, and if the brine falls below 35 
degrees add enough salt to bring it up to the required strength. 
After the cucumbers have been in the brine 4 weeks, gradually 
bring the strength of the brine up to 50 to 60 degrees Beaume's 
salt scale or salometer. 

Salting with the Brine Process. — Fill the tank with cucum- 
bers in the same way as for dry salting. Put the cover on after 
each day's work, and cover the cucumbers with a 80 degree 
brine. The most convenient way to accomplish this, is to 
make a box that will hold from 2 to 4 bushels of salt. Bore the 
bottom and for about 2 inches above the bottom on the sides 
full of J4 i nc h holes. It is a good plan after the holes are bored 
to burn them out with a hot iron; this will prevent them from 
closing up when the box is wet and swells. A half barrel will 
also do for this purpose. Fill this box or half barrel with salt, 
tie a bag over the end of the hose, so as to make the water 
spread, put the end of the hose in the box, and turn on the wat- 
er. Care must be taken to prevent the water washing holes 
through the salt. Keep the box well filled with salt, and as 



the salt is dissolved by the action of water on it, this will make 
the required strength brine, about 80 degrees. After the cu- 
cumbers have stood two or three days, proceed to strengthen 
the brine in the same way as advised for dry saltnig. as the 
writer has said above, the one objection to this method of brin- 
ing is the additional tankage required. After the cucumbers 
have been in the brine for a time, and particularly after they are 
about through fermenting, there is a heavy slime that gathers 
on top, and this should be skimmed off, or a better way is to 
wash it off with a hose. This will not affect the strength of 
the brine, as the brine is so much more dense than the fresh 
water the fresh water will remain at the top of the tank. The 
cucumbers should remain in this brine at least 30 days before 
sorting, though six weeks is better. It is the writers exper- 
ience that cucumbers salted by the brine process make a more 
plump pickle where no alum is used in processing. 

PROCESSING CUCUMBERS. 

Our next step in the manufacture of pickles is termed pro- 
cessing and the first thing to consider is a suitable tank. It is 
the writer s practice to use a round tank about 4 feet in diameter 
and about 4 feet deep. Make a cross by using a four way 
steam tee, cut four y± inch pieces of pipe, 18 inches long, make 
a y^ inch hole on each side of the pipe, about 4 inches apart : 
screw a cap on the ends of three of the pieces of pipe, and 
screw them in the four way tee. Connect up the steam pipe 
with the perforated pipe. Make a false bottom of lath so as to 
prevent the pickles coming in contact with the hot pipe, also 
have a \ l / 2 inch drain hole in the tank to drain off the water, 
and our tank is then ready for business. Our first move, of 
course, is to fill the tank about '4 full of cucumbers out of the 
brine, either before or after sorting; then fill the tank to the 
top with cold fresh water, and let the cucumbers remain in this 
water 12hours ;thendrainoff thisfirst water and cover cucum- 
bers again witli fresh water adding 2 pounds of alum to each 50 
gallon cask of cucumbers (not water) in the tank, then turn on 
the steam and slowly heat the cucumbers to 130 degrees. Af- 
ter the water becomes hot, but before the heating up process 
is finished, add 2 ounces of tumeric to each cask of cucumbers 
in the tank. The cucumbers should be stirred frequently with 



a long paddle. Let the cucumbers remain in the second water 
10 to 12 hours, and they are ready for sorting into the required 
sizes, or if previously sorted, to go into the vinegar. All bot- 
tling and small keg sizes should go into 30 grain vinegar as 
soon as sorted. It is the writer's custom to have a number 
of tanks about the same size as the processing tanks, for this 
use. 

After remaining at least three days in this 30 grain vinegar, 
(and it will do no harm if they remain in this first vinegar 10 to 
15 days, if the weather is not too warm), the pickles may be 
packed intheshippingcontainers, pails, kegs, bottles, etc., cover 
the pickles with 20 grain vinegar, adding the required amount 
of spices, (see pickle spice). For the bottled pickles use bot- 
tling vinegar, (see bottling vinegar.) All other pickles 
from and including the medium or number 1,800 
size, may be sorted direct into the kegs, barrels or 
casks, and covered with 50 grain vinegar; but if the 
pickles are sorted direct into the above packages, there should 
be a -)4 inch hole in the bottom of each package, so as to allow 
all surplus water to drain off, for any water that may be in the 
containers only aids to reduce the strength of the vinegar. A 
word as to vinegar in this connection might be in order. When 
using the word vinegar, unless otherwise specified, the writer 
alludes to what was formally called white wine, now called 
Spirit or distilled vinegar, and this is the only vinegar that 
should be used on pickles, as it is the only strictly pure vinegar 
made, and the only vinegar that has the required strength to 
keep pickles. 

ALUM. 

There are several states that prohibit the use of alum in 
the manufacture of pickles, but so far as the writer has been 
informed there has never been any ruling by the national au- 
thority on the subject other than, if used, it must be so stated 
on the label. But there is a possibility of such a ruling at any 
time, consequently it is well to be prepared to meet such a 
ruling, and the following process is the one the writer has 
used. We do not claim that pickles processed by this formu- 
la give the same satisfaction to either manufacturer or consum- 
er as those processed with alum. But if the law prohibits the 






use of alum, each and all of us must be content to have our 
pickles without it. 

TUMERIC. 
It has been ruled by some authorities that tumeric comes 
under the head of color, consequently must go on the label. 
With this ruling the writer does not agree, for tumeric is as 
much a spice as cloves, mustard or any other spice, and is used 
in the manufacture of all currie powder, also is a very neces- 
sary spice in chow chow, as a spice, and not as a color. 

PROCESSING CUCUMBERS WITHOUT ALUM. 

As we say .above, we do not expect pickles made by this 
formula to be as satisfactory as when made with alum. It is 
a substitute only. Put the cucumbers in the processing tank. 
cover with water and heat up to 110 degrees F. Let the cu- 
cumbers remain in the water from 10 to 12 hours, then drain, 
and re-cover with water. Heat up to 130 degrees. Let the 
cucumbers remain in this water from 10 to 12 hours. Drain 
off the water the second time, recover with fresh water: add 3 
pounds of salt and 2 ounces of tumeric to each cask of cucum- 
bers in the tank, and heat up to 140 degrees. Let the cucum- 
bers remain in the third water from 10 to 12 hours, and sort 
This will make a fairly crisp pickle. 

SIZE OF PICKLES. 

While there is no positively fixed rule by the manufactur- 
ers, as to size of pickles, the following is the one the writer has 
used and found satisfactory. 

BOTTLING STOCK. 

Gal. 15 Gal. 3d Gal. 45 Gal. 

Keg Bbl. Cask. 

No. 1 Midgets 1V 2 to 1% in. long 665 10,000 20,000 30.000 

No. 2 Midgets,* iy 2 to 1% in. long 450 6,500 12.500 20,000 

No. 3 Midgets, 1% to 2 in. long 335 5,000 10,000 15,000 

No. 1 Gherkin,, 2 to 2»/ 2 in. long 265 4.000 8,000 12,000 

No. 2 Gherkin, 2% to 2V 2 in. long 225 3 300 6,600 10,000 

No. 3 Gherkin, 2V 2 to 2% in. long 165 2^500 5.000 7,500 

Fancy Keg Stock. 

No. 1 Sweets, 2% to 3 in. long 133 2,000 4,000 6,000 

No. 2 Sweets 3 to 3% in long SO 1200 2.400 3.600 

No. 3 Sweets,' 3% to 3y 2 in. long 55 '800 1,600 2,400 

Sour Keg and Barrel Stock. 

Mediums 3% to 4 in. long 40 600 1,200 1.800 

I,arge. 4 'to 4V 2 in. long 25 350 700 1,000 

Stuffed Pickles, 4% to 5 in. long 17 250 500 750 

Dixie Sweets, 5 to 7 in. long, Split 35 pieces 500 1,000 1,500 

7 



SALTING WHITE ONIONS. 

Put the onions in a tank or cask, put on a cover and weigh 
down in the same way as for cucumbers, then cover the onions 
with cold water. There are two objects in putting the onions 
in fresh water; first, it dissolves and removes more or less of the 
earth that clings to the onions when they are gathered ; second, 
the water takes out some of the juice, which is the cause of 
the onion brine becoming putrid and dark. After two days 
drain off this water, and cover the onions once again with cold 
water; then add 3 pounds of salt to the bushel, or 18 pounds of 
salt to the 50 gallon cask of onions in the tank. Spread the 
salt on the top of the tank or cask, where it will dissolve and 
reach all parts of the tank in a short time. Let the onions re- 
main in this brine from 3 to 5 days, and then draw off the brine ; 
or a better method is to transfer the onions to other casks or 
tanks on account of the heavy sediment that will be found in 
the bottom of the tank. Cover the onions with a 60 per cent, 
brine by Beaume's scale. After about three weeks the onions 
are ready for use. The writer makes the following assort- 
ment for onions; number 1, y 2 inch in diameter; number 2, $4 
inch in diameter; number 3, 1 inch in diameter; number 4, 1)4 
inches in diameter, number 5 all remaining sizes. 

PROCESSING ONIONS. 

Put the onions in the processing tank, add 2 pounds of 
alum to the 50 gallon cask, cover with cold fresh water and 
heat to 100 degrees but do not get the temperature above 100 to 
110 degrees. Our object in heating the onions is to plump 
them, but we do not want to plump or expand them enough to 
cause the layers of the onion to pull lose. Let the onions re- 
main in the process 24 hours, then put them in cold fresh wat- 
er, in which they can remain until peeled, providing this is done 
in 2 or 3 days. When the onions have been peeled, put them in 
a cask and cover them with water to which 1 pound of powder- 
ed alum has been added. If it is not the desire of the manu- 
facturer to use alum, use 5 pounds of salt instead. After the 
onions have remained in the water 2 days, drain, and cover 
with 40 grain vinegar. The object in using so many changes 
of water is to bleach the onions. 






SALTED RED PEPPERS. 

These peppers are used for relishes, chili sauce, etc. 

Blanch the peppers in boiling water for about 5 minutes or 
until the stem and seed pod will pull loose from the pepper. Af- 
ter stemming the peppers, put them in a kettle, or a tank with 
a perforated steam pipe. If cooked in a kettle, add about a 
gallon of water to each 100 pounds of peppers. Cook the pep- 
pers about 15 minutes, then put them in a cask and add about 
60 pounds of salt to the 45 gallon cask, distributing the salt 
well through the peppers. Store the casks, but do not bung up 
until after fermentation ceases. 

SALTING CAULIFLOWER. 

After trimming off all the green leaves, put the cauliflow- 
er in a tank or cask. Cover with cold water and add 5 pounds 
of salt to the 100 pounds of cauliflower. Let the cauliflower 
remain in this brine 3 days, then drain off the brine, as this is 
necessary to make nice white cauliflower. Cover the cauli- 
flower the second time with fresh water adding 8 
pounds of salt to 100 pounds of cauliflower. After 
3 or 4 days test the brine and if it is below 45 degree: 
Beaume's scale, add enough salt to bring the brine up 
to the required strength of 45 degrees. It is very necessary 
that the tank should be so arranged as to pump over the brine. 

SALTING GREEN OF FIG TOMATOES. 

To each cask of tomatoes add 60 pounds of salt ; distribute 
the salt well through the tomatoes, head up the cask and fill 
with fresh water through bunghole ; leave bung out while to- 
matoes are fermenting. When tomatoes are through ferment- 
ing add enough 50 degree brine to fill the barrel full, and bung 
up. 

SALTING WAX BEANS. 

Wax beans are salted in the same way as fig tomatoes, 
only the barrel may be bunged up and put away, as they fer- 
ment but very little. 

SALTING BURGHERKINS. 
Burgherkins are salted in the same way as fig tomatoes. 

9 



SALTING DILL HERB. 

The dill should be cut just as the flower bud is bursting 
Fill the barrel with dill, press down, but not too hard. Add 
60 pounds of salt distributing well through the dill while put- 
ting it in the barrel. Head up the barrel and fill with fresh 
water through the bunghole. 

SALTING PARSLEY TOPS AND THYME. 

Parsley and thyme should be chopped fine before salting, 
as they are used principally in making mustard. After chop- 
ping fine, fill the barrels, do not press down ; salt the same as 
dill. 

SALTING TARRAGON HERB. 

This herb is used principally in mustard, chow dressing, 
etc. It has several names, as Tarragon, Estragon and Drag- 
onswort. It should be cut just as it commences to bud. Chop 
up fine and salt the same as parsley but the better way to put 
up tarragon is in vinegar. To each pound of tarragon herb 
add Yz gallon of 50 grain spirit or distilled vinegar ; let the mix- 
ture stand 6 weeks before using. 

"SALTING CHOPPED CABBAGE. 

This salted cabbage is used in making relishes. Use only 
clean white cabbage, and do not chop any of the core. The 
white leaves left over when making kraut may be used for this 
purpose. After chopping cabbage, fill the barrel, adding 60 
pounds of salt ; do not bung up for several weeks. 

SALTED CELERY. 

Salted celery, like cabbage, is used in making relishes. 
Chop fine, and salt the same as cabbage. 

SALTING GREEN MANGO PEPPERS. 

Green peppers are salted the same as fig tomatoes. 

SALTING MELON MANGOS. 

The proper melon to use for mangos, is what is termed the 
garden orange ; it is a small dark green melon, and a good bear- 

10 



er. Melons are salted the same as cucumbers, either in tanks 
or casks. 

SALTING WATERMELON RIND. 

After peeling and paring away all red meat, cut the rind in- 
to cubes about ^4 inch square, put them in a cask, put on a false 
head, the same as for cucumbers. Make an 80 degree brine (2 
pounds of salt to a gallon of water) fill the cask with this brine ; 
after 2 days add 10 pounds of salt to each cask, putting the salt 
on top of the false head. Let the rind stand in this brine for 
10 days, then transfer it to a clean cask, head up, and fill with 
fresh made 60 degree brine (about lJ/2 pounds salt to a gallon 
of water). This rind is used in fancy sweet pickles and makes 
a fine flavored sweet pickle. 

SALTING MUSKMELONS. 

The muskmelons must not be ripe enough to be soft, and 
on the other hand, they must not be so green that they lack 
flavor. Salt the same as watermelons, only, in addition, add 
\y 2 pounds of powdered alum to the first brine. 

PROCESSING GREEN TOMATOES. 

Process green tomatoes the same as small cucumbers; af- 
ter sorting them, put in 45 grain vinegar. 

PROCESSING WHITE OR WAX BEANS. 

Put in process tank, add 1 ounce of tumeric to each barrel 
of beans. Heat up to 145 degrees. Let the beans stand in 
this water 12 hours, then put them in barrels and cover with 45 
grain vinegar. It is not necessary to change the water on the 
beans. 

GREEN MANGO PEPPERS. 

Soak peppers in fresh water 12 hours ; change water, add 1 
pound of powdered alum to each barrel, and soak 12 hours 
longer; then put in 45 grain vinegar. Do not heat water in 
processing green peppers. 

PROCESSING BURGHERKINS AND MELON MANGOS. 

Put in fresh water 12 hours, drain and cover again with fresh 
water, adding Impounds of alumand2ouncesof tumeric to each 

11 



barrel of burgherkins.and melons; heat up to 130 degrees, and 
no higher. Let them stand 12 hours and sort, and put up in 
50 grain white vinegar. This is for goods that are to be cut 
for mixed pickles. For stuffing, put the melons in 30 grain 
vinegar for 10 days before putting in sweet liquor. 

PROCESSING WATERMELON RIND. 

Put in fresh water, let this stand 6 or 8 hours, drain off 
water and add fresh water, adding \y 2 pounds of alum and 1 
ounce of tumeric to a barrel of rind; heat up to 90 or 95 de- 
grees. Let the rind stand for 12 hours, then put in 45 grain 
vinegar. 

PROCESSING MUSKMELON. 

Process is the same as watermelon, only adding but y 2 
pound of alum to the barrel of process water. This is all that 
is required as there was alum added to the muskmelon when 
S3.I ten 

PROCESSING CAULIFLOWER. 

Put the cauliflower in the processing tank, adding 1 pound 
of alum, 2 ounces of tumeric, and 3 ounces of ground cum- 
man seed to 50 gallon barrel of cauliower; heat up to 100 de- 
grees. Let the cauliflower stand in this water not over 10 
hours. If the cauliflower is left in the process too long the 
bloom will come off. Put it in 45 grain vinegar. 

SWEET LIQUOR. 

The first matter to be considered in the manufacture of 
sweet pickles, is the sweet vinegar, or sweet liquor, as we will 
call it hereafter. When preparing a high grade of sweet 
pickles, it is necessary to change the liquor at least twice, for if 
we make our sweet liquor full saccharine or syrup strength, 
and apply it to the pickles it will cause them to shrink and get 
hard and tough. We will designate these two liquors by first 
and second liquor. 

FIRST SWEET LIQUOR 

First we must have the proper kind of vessel for cooking 
our spice, etc. The writer uses a tank of about the same size 
as the processing tanks, and a steam pipe, or cross made in the 

12 



same way, except there should be a union below the steam val- 
ve so the steam pipe may be uncoupled and raised out of the 
tank before the vinegar is added. If a copper kettle is used for 
this purpose, (and it may be used, but the writer prefers the 
wood tank) do not add the vinegar to the liquor until after it 
has been taken out of the kettle, for if the vinegar is added to 
the liquor in the kettle, it acts on the copper, and causes the 
pickles to look dark. Use one pound of whole cloves, 2 pounds 
of coriander seed, 2 ounces of celery seed, 2 pounds of yellow 
mustard seed, 4 pounds of alum, 12 ounces of benzoate of soda 
and 600 pounds of "C" sugar. If the manufacture prefers a 
light colored liquor, he may reduce the C sugar and use gran- 
ulated, about Yi of each will make a nice light liquor, but the 
writer prefers the dark liquor, made with all dark sugar, as he 
prefers the flavor of the dark liquor. Put 85 gallons of water 
in the tank, add the spice, and cook 10 minutes, then add the 
sugar, and cook until it is all dissolved. Just before closing off 
the steam add the benzoate, then take out the coil or steam pipe 
and add 75 gallons of 80 grain vinegar, or 60 gallons of 100 
grain vinegar, if 100 grain vinegar is used, add 5 gallons addi- 
tional water, or 60 gallon 100 grain vinegar and 90 gallons wat 
er. Mix the vinegar thoroughly with the syrup. Unless the 
mixture is well stirred, the vinegar being of less density than 
the syrup will float unless well mixed. The sweet liquor 
should be made up several days before using, so as to allow the 
vinegar to absorb the aroma of the spice. When cold, the 
sweet liquor should show a saccharometer strength of 30 de- 
grees, and an acetic strength of 25 grains. 

SECOND SWEET LIQUOR. 

Make the second sweet liquor in the same way as the first 
sweet liquor, except use three pounds of whole cloves, 5 l / 2 
pounds of corinader seed, Ay 2 pounds of yellow mustard seed, 
6 ounces of cardamon seed, 9 ounces of celery seed, 1 pound of 
crushed (not ground) ginger root, 3 ounces of caraway seed, 3 
pounds of alum, 8 ounces of benzoate of soda, 800 pounds of C 
sugar. Put 85 gallons of water in the tank, add the spice and 
cook for 20 minutes, then add the sugar, and after it is dissolv- 
ed, add the benzoate; remove the steam pipe and add 75 gallon 
of 80 grain vinegar or 60 gallons of 100 grain vinegar. These 

13 



sweet liquors are used in making a very high grade of sweet 
pickles. To make the cheaper grades, it is a matter of reduc- 
ing the spice and sugar only as the pure food law prohibits the 
use of saccharine, which was formerly used in the place of sug- 
gar to reduce the cost. To do this, use the formula for the 
first sweet liquor, adding 100 pounds of sugar, and cover the 
pickles with the liquor once only. The liquor should show 30 
grain acetic acid and 25 sugar or saccharine strength. 

SWEET LIQUOR WITHOUT BENZOATE. 

As there are several of the states that prohibit the use of 
benzoate of soda, and there is a possibility of a national law on 
the subject, I am giving below a formula for sweet liquor with- 
out benzoate. Sweet liquor made by this formula will keep 
sweet pickles, but we do not claim they are equal in flavor with 
pickles made with the above sweet liquor. The preserving 
agency we find in the acetic acid which is creasote, is the same 
preserving agency found in smoke, and is used in preserving 
meats, and so far as the writer has any knowledge, the use of 
pure acetic acid as a substitute for vinegar is not prohibited by law 
in sweet pickles. In fact, so far as the writer knows, when di- 
iluted, acetic acid has always been recognized as a pure vine- 
gar. 

FIRST SWEET VINEGAR WITHOUT 

PRESERVATIVES. 

Use 2 pounds of whole cloves, 2 pounds coriander seed, 1 
pound of yellow mustard seed, 4 pounds of alum, 90 gallons of 
water, 600 pounds of granulated sugar (it will be noted the 
writer advises the use of granulated sugar in this formula for 
the reason that it is less susceptible to fermentation than the 
C or dark sugar). Prepare the liquor in the same way as ad- 
vised for sweet liquor made with benzoate, except do not use 
any vinegar, but instead use 5 ounces of 80% (800 grain) 
chemically pure acetic acid to each gallon of the prepared sy- 
rup. First add the acetic acid to 10 gallons of water, then add 
it to the syrup. The manufacturer will understand, of course, 
when pickles are shipped to states that prohibit the sale of 
pickles that contain alum, the alum may be omitted, and when 
it is necessary to do this, the writer gets better results by mak- 

14 



ing three batches of sweet liquor, using the same gross amount 
of stock as would be used in the first and second liquor, divided 
into three, i. e., in the first liquor we use 600 pounds of sugar, 
in the second liquor we use 800 pounds of sugar, which would 
make 1,400 pounds for the two batches; therefore, if we made 
the three batches we would require 466 2-3 pounds to a batch. 
By dividing up the batches in this way, we are liable to have 
fewer shriveled pickles. 

SECOND SWEET LIQUOR. 

For the second sweet liquor use 3 pounds of whole cloves, 
3 pounds of coriander seed, 3 pounds of yellow mustard seed, 
2 pounds of crushed ginger root, 10 ounces of celery seed, 5 
ounces of cardamon seed, 3 ounces of caraway seed, 800 pounds 
of granulated sugar, 90 gallons of water. Prepare this batch 
in the same way as the above, except use 6 ounces of acetic 
acid to a gallon of syrup, (no vinegar). There is about &/ 2 
grains of acetic acid to the ounce, and 6 ounces to the gallon of 
syrup will average 39 grains of acetic acid to the gallon of 
sweet liquor, whereas in our formula where distilled vinegar 
is used, the average is about 32 grains, but it is necessary to 
have as high acetic strength as possible when preparing our 
pickles without preservatives, for except for the very small 
amount of creosote found in the acetic acid, which does act as 
a preservative we are dependent on the acetic acid alone for 
our preservative. 

SWEET LIQUOR FOR COARSE STOCK. 

Prepare the sweet liquor in the same way as formula for 
first sweet liquor, except add 100 pounds of sugar, and if no 
benzoate is used, add sufficient vinegar or acetic acid to bring 
up the test to 50 grains, or saccharine strength, 30 degrees; 
acetic acid strength, 50 grains. 

SWEET PICKLES. 

After the pickles have been cured in the sour vinegar for 
at least five days (and if the pickles remain in the sour vinegar 
10 or 15 days it is all the better) drain off the sour vinegar, and 
cover the pickles with the first sweet liquor. Let the pickles 
remain in the liquor 10 days, then drain off and cover the sec- 

15 



ond time with the second sweet liquor. The pickles should re- 
main in this second sweet liquor at least 10 days before they 
are ready for the retail market. 

SWEET ONIONS. 

After curing the onions in sour vinegar, drain off the liquor 
and cover the onions with the second sweet liquor only. 

SWEET MELON MANGOS. 

As advised under the head of salting, a small melon called 
the garden orange is the best melon for pickling. After the 
melon has been cured in sour vinegar, puncture them at the 
stem end, with a piece of brass tubing six inches long and one- 
half inch in diameter. Take out the seeds and put the shell in 
the first sweet liquor. After they remain in this first liquor 
five days stuff them with fruit relish, (see fruit relish). Plug 
up the puncture with a piece of small pickle, securing the pickle 
in the puncture with a small piece of wood toothpick. Then 
cover the mangos with the second sweet liquor. 

STUFFED CUCUMBERS. 

Stuffed cucumbers are made in the same way as stuffed 
mangos, only use large cucumbers and save the plug taken out 
of the cucumber. Use a a piece of brass tubing for puncturing 
the cucumber J4 inch in diameter. Use the following sweet 
liquor: 2 pounds coriander seed, 2 pounds cloves, 2 pounds 
yellow mustard seed, 4 ounces cardamon seed, 2 ounces cara- 
way, 4 ounces celery seed, 12 ounces crushed ginger, 8 ounces 
alum, 6 ounces benzoate, 12 gallons water, 200 pounds of sugar 
and 12 gallons 100-grain vinegar. Cover the shells with liquor 
for 5 to 10 days. Stuff with relish, and use the same liquor 
that was used on the shells for covering the stuffed pickles. If 
no benzoate is used, the liquor should have an acetic acid 
strength of SO grains. 

SPICE FOR BULK PICKLES. 

Number 1. — Four pounds of whole cloves, 20 pounds of 
coriander seed, 15 pounds of allspice, 2 pounds of cardamon 
seed, 20 pounds of yellow mustard seed, 2 pounds of white pep- 
per, 1 pound of dry cayenne pepper, 2 pounds of bay leaves 

16 






Mix well; use three 8-ounce glasses of this spice to a cask of 
pickles, 2 glasses full to a 30-gallon barrel and 1 glass full to a 
half barrel or keg. 

Number 2.— Mixed Spice. Use 20' pounds of allspice, 20 
pounds of coriander seed, 20 pounds of yellow mustard seed, 3 
pounds of dry cayenne pepper and 3 pounds of bay leaves. Use 
in the same way as No. 1 spice. This spice is used on the small 
sizes of pickles; most paskers do not use spice on the coarse 
grades. 

BOTTLING SWEET PICKLES. 

After the pickles have remained in the sour vinegar five 
days (see processing) drain off the sour vinegar and cover the 
pickles with the first sweet liquor. All sweet liquor used on 
bottled pickles should have all the spice strained out of it. This 
may be done by passing the liquor through a cotton sack, either 
a sugar or salt sack will answer the purpose. The sack should 
be soaked in cold water for two or three minutes before using, 
and do not wring too dry. After the pickles have been in the 
first sweet liquor at least 10 days, pack them into the bottles 
and cover them with the second sweet vinegar. 

SPICE VINEGAR FOR SOUR PICKLES. 

After the pickles have remained in the first sour vinegar 
five days, (see processing) pack them into bottles and cover 
with the following spiced vinegar: 100 gallons of 40-grain vine- 
gar, 2 pounds of coriander seed, 2 pounds of yellow mustard 
seed, x / 2 pound of cloves, y 2 pound of black pepper and 2 pounds 
of pulverized alum. This spiced vinegar should be made up at 
least 10 days before using. Strain out the spice before using 
the vinegar in the bottles. If it is the desire to have the spice 
shown in the bottle, use a small pinch of allspice to put in them. 

DILL PICKLES FROM FRESH CUCUMBERS. 

Cucumbers should be fresh from the vines to make a nice 
dill pickle. The cucumbers should be washed in fresh cold 
water to remove all sand and grit. Cover the bottom of a cask 
with dill herb about three inches thick, then fill the cask half 
full of cucumbers, then put in another layer of dill herb, then 
filltheremainingspaceofthecasktoabout three inches of the top 

17 






with cucumbers, shake down well, then add another layer of 
dill. While filling in cask with cucumbers, distribute 12 pound c 
of prepared salt, and 1 pound of dill spice through them. (Make 
the prepared salt by mixing thoroughly 3 pounds of alum to 
100 pounds of salt). After the cask is filled with cucumbers 
head it up, and fill it with water, leaving the bung out so the 
waste matter may work out during the fermenting process. 
At intervals of from 5 to 6 days, put the bung in the cask and 
roll it back and forth. This will agitate the brine in the cask 
which will answer the same purpose as the process of pumping 
over the brine in the salt stock, (see salting pickles). During 
the fermenting process there will be more or less loss of brine 
from the overflow at the bunghole of the cask. Keep a 20 
degree brine on hand, made from the prepared salt, and re- 
plenish this waste from time to time. Dills should be made 
early in the season while the cucumbers are at their best. 

DILL PICKLES FROM SALT STOCK. 

Process the salt pickles in the same way as the sour 
pickles, using one-half the amount of alum, but do not put them 
in vinegar, but use a brine prepared with 200 gallons of water. 
Put the water in a kettle, or tank, with a steam coil (see pro- 
cessing tank). Add 120 pounds of salt, 8 pounds of dill spice, 
10 gallons of 80-grain vinegar and 1 cask of salt dill. Cook all 
together and use this brine spice, and dill herb in making the 
dills. This dill brine may be made cold, but the writer prefers 
the cooked brine. 

DILL SPICE. 

Six pounds of allspice, 6 pounds of cloves, 6 pounds of 
coriander seed, 4 pounds of black peppers, 1 pound bay leaves. 
Mix thoroughly. 

STUFFED GREEN PEPPERS. 

Use the bell, or mango peppers. After the peppers have 
been processed, and cured in sour vinegar, they are ready for 
stuffing. Make a slit in the side of the pepper, take out the 
seed and seed core, then stuff them with the following relish, 
sew up the slit, and cover the peppers with 30-grain vinegar. 

18 



RELISH FOR STUFFED PEPPERS. 

Use 25 gallons of sour pickles. The nubs and broken 
pickles may be used for making this relish, 8 gallons of the 
green peppers, 8 gallons of cauliflowerr stock, 5 gallons of 
green tomatoes, 5 gallons of white onions, 1 gallon of red pep- 
pers, 20 pounds of C sugar, 5 ounces of celery seed, 1 pound of 
ground mustard, 5 ounces ground coriander seed, 1 pound of 
whole yellow mustard seed. It is supposed that the pickle 
stock has all been in sour vinegar. Run all of the pickle stock 
through an Enterprise chopper or some similar chopping ma- 
chine, then put it in a kettle with the spice, and sugar, and cook 
30 minutes, stirring all the time. 

SWEET STUFFED PEPPERS. 

There is quite a demand for sweet stuffed peppers. Pre- 
pare them in the same way as the stuffed cucumbers, only it 
is not necessary to cure the shells first in the sweet liquor. 
Stuff the peppers with sweet relish, (see sweet relish) and put 
them in the second sweet liquor. 

STUFFED GREEN PEPPERS— SPANISH. 

Prepare the peppers in the same way as for stuffing with 
the sour relish, except use the following relish : 10 gallons 
chopped red peppers (out of brine), 10 gallons of chopped 
pickles, 5 gallons of chopped cauliflower, 2 gallons of chopped 
white onions, 10 pounds of C sugar. Stuff the peppers with 
this relish, and they may be made either sweet or sour. Cu- 
cumbers stuffed in this way make a very fine pickle, and they 
are best made sweet. It is understood that all of the stock has 
heen cured in sour vinegar, except the pepper. 

CEYLON RELISH. 

This is a very fine relish, and is a good seller, especially 
so in bottles. Use 100 gallons of chopped pickles. The pickles 
should have been processed out of the brine, and cured in 30- 
grain vinegar for five days. The pickles should be chopped in 
a meat chopping machine. If chopped in a grinding machine, 
such as the Enterprise chopper, the relish will have a mushy 
appearance, also, when chopping the pickles, do not put too 

19 



many pickles in the chopper at once. The pickles should be 
chopped into cubes about the size of a small pea. Chop 8 gal- 
lons of cauliflower stock, 4 gallons of red peppers, 4 gallons 
of white onions, and use 16 gallons of salted celery, (see salt- 
ed celery) ; soak the celery in fresh water 12 hours, then drain 
it well. To do this, put it in sacks, and tie up the mouth, and 
put them on a rack to drain for 12 hours. Put all of the above 
pickle stock in a mixing trough and add 1 pound of celery 
seed, 2 pounds of yellow mustard seed, 4 ounces of ground cin- 
namon, 4 ounces of ground nutmeg, 20 gallons of 80- grain 
vinegar. Put 6 gallons of water in a kettle and 1}4 pounds of 
crushed ginger root and 250 pounds of C sugar, and cook until 
the sugar is dissolved, then add 6 ounces of benzoate of soda. 
Draw off the syrup and add the vinegar and let the liquor 
stand three days, then strain out the crushed ginger root, and 
add the liquor to the relish. If the relish is made without ben- 
zoate, use 18 gallons of water and 2 gallons of 80% (pure) 
acetic acid. ' ' 

SWEET RELISH. 

This is a cheap relish, but a good one, and makes a nice 
bottled article. It is also used for stuffing sweet mangos, cu- 
cumbers, etc. Use 90 gallons of chopped pickles, 20 gallons of 
chopped cauliflower stock, 20 gallons of green tomatoes, 10 
gallons of chopped onions, 3 gallons of chopped green pep- 
pers (use the bull nose mango pepper), 2 gallons of chopped 
red peppers. All of the above should be out of vinegar, except 
the red pepper which are out of brine. Put all of the above 
into a ke'ttle, and add 2 pounds of ground allspice, 2 pounds of 
ground mustard, 2 pounds of ground tumeric, 4 pounds of 
whole mustard seed, J4 pound of celery seed, 2 ounces of 
ground nutmeg, 200 pounds of granulated sugar, 20 gallons of 
60-grain vinegar, and ^ pound of benzoate of soda. Cook all 
together, stirring all the time, until the relish is hot through 
or for about 45 minutes. To make this relish without ben- 
zoate, mix 5 quarts of 80% (800 grains) acetic acid, with 9 
gallons of water, and substitute this for vinegar. It is also 
necessary to cook the relish much longer, as it must be thor- 
oughly cooked when there is no preservative used. 

20 



FRUIT RELISH. 

This relish is used for stuffing the best grade of mangos, 
stuffed cucumbers, etc. 30 gallons of the above sweet relish. 15 
pounds of currants, 5 pounds of citron, 5 pounds of orange 
peel, 5 pounds of lemon peel, 20 pounds of C sugar. Cook all 
together 15 minutes. 

MEXICAN HOT. 

This relish is sold principally in the South and West. Use 
25 gallons of chopped red chili peppers out of brine, 25 gallons 
of chopped pickles, 8 gallons of chopped cauliflower stock, 4 
gallons of chopped olives, (use the No. 3 California ripe olives V 
if no olives are used, substitute 3 gallons of chopped green 
tomatoes, but the olives add much to the flavor of the relish ; 
8 ounces of benzoate, 10 pounds of granulated sugar and 15 
gallons of 80-grain vinegar, or \ r / 2 gallons of 80 per cent acetic 
acid, if no benzoate is used. Mix the acetic acid with 12 
gallons of water. Cook the pickles, onions, cauliflower and 
olives about 30 minutes, but do not cook the red peppers. 

SPANISH CHILI SAUCE. 

This is an especially fine sauce for steak or Spanish stew. 
LTse 12 gallons of ripe, peeled tomatoes, 2]A gallons of peeled 
red peppers, (see canned peppers), 2 ounces of garlic, 2 pounds 
of onions, 2 pounds of granulated sugar, 2 pounds of salt. Chop 
all of the above fine, put the mixture into a kettle, add the salt 
and 4 ounces of benzoate and cook 20 minutes, and bottle. 
LTse fresh onions, not salted stock. The chili sauce may be 
made without the benzoate, but it must be processed (sterili- 
ized). Process l / 2 pint bottles 50 minutes at 190 degrees, and 
pint bottles 1 hour. 

CHILI SAUCE. 

Scald and skin the tomatoes, run them through the coarse 
plate of the chopping machine, also the onions and peppers. 
The garlic should be chopped fine. LTse 50 gallons of the chop- 
ped tomatoes, 15 pounds of chopped onions, 30 pounds of chop- 
ped red peppers, 8 ounces of garlic. 30 pounds of granulated 
sugar, 8 pounds of salt, 3 gallons of 80-grain vinegar, and 10 
ounces of benzoate of soda. Put about ten gallons of water in 
the kettle, (owing to the density of the chopped stock, unless 

21 



some water is added it will become too dense — heavy is the 
term used in the factory — before it is thoroughly cooked). 
Add all the above and cook to the required density. The cook 
will have to use his judgment as to when the chili sauce, also 
catsup, has the required density, as the writer has never been 
able to work out a satisfactory rule to determine this. So far 
as he has experienced, the thermometer does not give satis- 
factory results. If the chili sauce is made without benzoate, 
use 6 pints of acetic acid mixed with 6 gallons of Water. Do 
not add the acetic acid until the chili sauce is about done cook- 
ing. Fill the chili sauce into kettle, cork with a xxx cork. This 
cork must be at least an inch long, and driven into the bottle 
by a machine, (see catsup). Process ^4 pints 50 minutes at 
190 degrees of heat, and pints 65 minutes at 190 degrees. Chili 
sauce may be packed in No. 10 (formerly called gallon) cans. 
When the chili sauce is intended for cans, reduce the acetic 
acid to 4 pints to the batch. Process No. 10 cans 1 hour in open 
bath or 35 minutes at 245 degrees under pressure. Chili sauce 
in gallon jugs, (see catsup). 

PEPPER SAUCE. 

For fancy pepper sauce use either green or red peppers 
out of brine. After filling the bottles with the peppers, use 1 
quart of the filtered brine, that comes off of the peppers, to 3 
quarts of 50-grain vinegar. If dry peppers are used for mak- 
ing the cheaper grades, fill the bottle with dry peppers and 
cover with 40-grain vinegar, but do not cork the bottle for 
several days, or until the peppers have absorbed all the vine- 
gar they will take. When the peppers will take up no more 
vinegar cork the bottles and wax the tops, with a wax made 
with 2 pounds of paraffin and 1 pound of rosin. Color the 
wax, if desired, with Venetian red. 

GRATED HORSERADISH. 

Wash the horseradish root, then scrape off all of the brown 
outside skin, and run through grater. Prepare a vinegar, using 
50 gallons of 35-grain vinegar and 5 pounds of salt. Do not 
use vinegar above 35 grain, as strong vinegar will cause the 
horseradish to turn dark. Cork the bottle with a tight-fitting 

22 



xxcorkandsealwithwax. Use 2 pounds of paraffine and 1 pound 
of rosin melted together to make this wax. 

GERMAN MUSTARD. 

This is the writer's favorite of various formulas used for 
preparing table mustard. It is much lighter in color than most 
of the prepared mustards, as it contains no tumeric, but is of a 
fine flavor. Use 250 pounds of dark (Triest) mustard seed, 3 
pounds crushed coriander seed, 12 ounces ground cloves, 12 
ounces celery seed, 12 ounces ground ginger, 12 ounces of 
ground cinnamon, 5 ounces ground bay leaves, 2 pounds salt 
thyme, or 3 ounces dry thyme, 2j/> pounds salted parsley, or 3 
ounces of dry parsley, (the writer prefers dry thyme and pars- 
ley), 12 ounces garlic, 3 pounds onions, 90 gallons 50-grain 
vinegar, 10 pounds of salt. First crush the mustard seed by 
running it through steel rolls, or by some other method, then 
put it in a mixing tank, with all of the spice, vinegar, etc., and 
run the mixture through the mustard stone, making the first 
grind, (the mixing tank must have an agitator or mixer in it, 
otherwise the mustard and vinegar will separate, and clog the 
pump'). After the mustard has all been pumped through the 
stone, for the first grind, pump it through the second time, to 
make the finished grind. 

AMERICAN MUSTARD. 

This grade of mustard is prepared in the same way as the 
above, except use equal parts of dark and yellow seed. This 
will give the mustard a yellow cast, but the use of the yellow 
seed reduces the mustard flavor somewhat. 

ANCHOVY MUSTARD. 

Prepare the mustard in the same way as either of the 
above formulas, but omit the salt and add 30 pounds of 
anchovies. 

NO. 2.— PREPARED MUSTARD. 

This makes a cheaper grade of mustard than either of the 
above formulas, and is liked much better by some, as it is not 
so sharp with the mustard flavor. But it must not be labeled 
pure mustard. The label must bear the statement that it con- 
tains mustard bran (this mustard bran is the outer covering of 

23 



the mustard seed, obtained when making dry mustard or 
mustard flour). Use 52 pounds of dark mustard seed, 33 
pounds of yellow mustard seed, 45 pounds of dark mustard 
bran, 33 pounds of yellow mustard bran. (The old formula 
contained 6 J / 2 pounds of tumeric, but owing to the pure food 
law, the writer does not use tumeric), \ l / 2 pounds of crushed 
coriander seed, 6 ounces of celery seed, 6 ounces of cloves, 6 
ounces crushed ginger, A J / 2 ounces bay leaves, 4 ounces of dry 
thyme, or \]/ 2 pounds of salt thyme, 4 ounces of dry parsley, 
or 2 pounds of salt parsley, 5 ounces garlic, 2 pounds of onions, 
10 pounds of salt, 80 gallons of 50-grain vinegar. Mix and 
grind in the same way as the proceeding formula. 

NO. 3.— PREPARED MUSTARD. 

Mustard made by this formula contains cereal, either corn- 
meal or wheat flour, and will make a perfectly wholesome food 
product at a much less cost than either of the above formulas, 
but, like the proceeding formula, must not be labeled pure, but 
the label must state the fact that cereal is added. Use 25 
pounds of dark mustard seed, 25 pounds of cornmeal, (the 
writer prefers the cornmeal to the flour, as the mustard will 
not get so dark), ]/ 2 pound of cloves, y 2 pound crushed ginger 
root, 4 ounces celery seed, 2 pounds of coriander seed, 2 pounds 
tumeric, 3 ounces dry thyme, 2 ounces garlic, 2 pounds onions, 
10 pounds salt, 30 gallons 80-grain vinegar. Put the cornmeal 
in a kettle with 10 gallons of water, and cook 45 minutes. Put 
this in a mixing tank, add the vinegar first, as this will cool the 
cornmeal, then add the mustard seed, spice, etc., and grind. 

SPANISH PREPARED MUSTARD. 

This is a very sharp mustard of a peculiarly, pleasant flav- 
or, used by people who favor a hot, piquant flavor. Use 10 
gallons of peppers out of brine, run the peppers through a 
grinding machine several times, then add 5 gallons of German 
mustard (see formula No. 1), 5 gallons chopped olives, (use 
the No. 3 ripe olives), 5 gallons 50-grain vinegar, 2 pounds salt. 
This mustard must be run through the stone twice. 

HORSERADISH MUSTARD. 

The mustard should be prepared in small batches, for if 

24 



kept on hand any length of time it will lose the horseradish 
flavor, therefore, it should be made up and shipped out while 
fresh. Use 10 gallons of American mustard, 5 gallons of horse- 
radish. When grating horseradish there is always a certain 
amount of waste, parts of the roots that go through the grater, 
that are too coarse to use in the prepared horseradish. Use 
this waste for making horseradish mustard, mix and run 
through the mustard stone. 

MUSTARD DRESSINCx. 

This is a thin mustard, usually put up in half-pint and pint 
catsup bottles. It is used for preparing salad dressing, mayo- 
naise, etc. Use 20 pounds of yellow mustard seed, 5 pounds of 
dark mustard seed, 4 ounces of ground cloves, 4 ounces of 
ground nutmeg, 2 ounces of ground bay leaves, 4 ounces of 
ground fennel seed, 2 ounces of ground celery seed, 8 ounces 
of salted tarragon herb, 2 pounds of slippery elm cut in 3 gal- 
lons of vinegar, the yolks of 3 dozen eggs, one pint of olive 
oil, 30 pounds of granulated sugar, 40 gallons of 60-grain vine- 
gar. Churn the eggs and oil together, chop the tarragon herb 
fine, mix and grind. 

SALAD DRESSING. 

This is a very fine, creamy salad dressing, and may be 
made with or without oil. Use the yolks of 35 dozen eggs, 1 
quart of olive oil, or a fine grade of refined cotton-seed oil, 1 
pound of dry mustard flour, (Coleman's preferred), 3 ounces 
slippery elm, 1 drachm of oil of cloves, 1^ drachms of oil of 
lemon, 1 pound of salt, 12 pounds of granulated sugar, \ l / 2 
pounds of arrow root dissolved in half gallon of cold water, 6 
gallons of 80-grain vinegar, 4 gallons of water. Add the oil 
and eggs together, (see note), cut the slippery elm in half gal- 
lon of 50-grain vinegar, (see note), mix the mustard to a thin 
smooth paste, and put it in a kettle with the eggs, oil, slippery 
elm, salt, sugar, water and vinegar. Cook very slowly for 15 
minutes, then add the arrow-root in a small stream, stir con- 
stantly. The dressing must cook very slowly or it will burn. 
Cook until the dressing is about the density of catsup, then 
close off the steam and add the oil of cloves and lemon. Stir 
well. Take the dressing from the kettle, put it in cooling pans, 

25 



(see preserves), stir frequently until cool, then run it through 
a 16-mesh sieve, and it is ready to bottle. 

Note 1. — -To prevent the oil separating when the dressing 
is cooked, it must be emulsified with the egg yolks. This must 
be done by agitating or churning the egg yolks constantly, and 
adding the oil in a small stream. An old style dasher churn 
will answer very well for this purpose when making small 
batches of the dressing. When the output is large, use a large 
power creamery butter churn. After oil is all added, continue 
the churning until the mixture thickens considerably, as it will 
do if churned long enough. 

Note 2. — To cut, or dissolve, the slippery elm, put it in a 
half gallon of vinegar, stir frequently ; if too thick, add more 
vinegar. It will require about three days to cut the elm. 

Note 3. — Dissolve the arrow-root in the water, or a better 
term to use probably would be, mix, as the arrow-root will not 
dissolve, and unless stirred constantly it will settle in the wa- 
ter. Wheat flour may be substituted for the arrow-root, but 
the writer does not like it so well. 

ALMOND SALAD OR TARTAR SAUCE. 

This is a very excellent relish for game or fish, especially 
for fish. Use 15 pounds of blanched almonds, 50 pounds of 
chopped olives, (use the California ripe olive for this salad), 
5 pounds of peeled red chili peppers, (see canned peppers), 40 
pounds of cucumber pickles, 4 pounds of granulated sugar, and 
1% gallons of salad dressing and 2 ounces of benzoate of soda. 
Bleach the almonds by dropping them in boiling water for about 
10 minutes, then peel and chop them fine. Chop the pickles 
into cubes about the size of a small pea; chop the peppers and 
olives moderately fine, but do not grind them. Add all to- 
gether and mix thoroughly. If the salad is made without ben- 
zoate, it will be necessary to put it into containers that can be 
hermetically sealed, and sterilized or processed. Process 1- 
pound glass jars 30 minutes at 180 degrees, 2-pound glass jars 
45 minutes at 180 degrees, No. 1 cans 25 minutes at 180 de- 
grees, No. 10 cans 1 hour at 190 degrees. 

CHOW CHOW DRESSING. 

First — Use 5 pounds of garlic, 8 pounds of onions, 6 pounds 

26 



of tamarands, one dozen lemons, 4 gallons of peeled tomatoes, 
2 gallons of apple pulp, 10 pounds of red bell peppers out of 
brine, one gallon of soy, (see soy), and 30 pounds of C sugar. 
Put all the above in a kettle with 10 gallons of water and cook 
slowly 20 minutes. Second. Then add together 40 pounds of 
dry mustard flour (the common dry ground mustard (25 
pounds of wheat flour, 2y 2 pounds of chow-chow spice, (see 
spice) 2 pounds of tumeric, and 50 gallons of 80 grain vinegar. 
Add the mustard flour with the wheat flour, to the vinegar to 
make a thin paste. The most convenient way to do this is to 
use a tub or half cask. Fill the tub about 2-3 full with vinegar, 
then add enough of the mustard mixture to make a thin paste ; 
then add this to the first potion in the kettle, passing it through 
a 14 mesh sieve so as to take out all the lumps. After the 
mustard is all added, cook the dressing to the density of catsup, 
then run it through a catsup finishing machine, and it is ready 
for use. If in cooking, the sauce is cooked too thick, it may 
be thinned when prepared for use on the pickles, by adding 40 
grain vinegar. 

CHOW CHOW SPICE. 

Mix well together 2 pounds of ground mace, 2 pounds of 
ground nutmeg, 3 pounds of ground coriander seed, \y 2 pounds 
of ground cloves, \ l / 2 pounds of ground allspice, 4 ounces of 
ground sweet fennel seed. 

NUMBER 1 TABLE SAUCE. 

For this sauce use 26 gallons of 80 grain vinegar, 6 gallons 
of walnut catsup, 2 ounces of ground cloves, 4 ounces of ground 
cinnamon, \ l / 2 ounces ground celery seed, 1 pound ground cay- 
enne peppers. This spice should be ground very fine. 10 
pounds of curry powder (see curry powder) 10 pounds of 
granulated sugar, 2 gallons of soy, (see soy). 1 pound of garlic, 1 
pound of gelatine cut in 2 gallons of cold vinegar. It will re- 
quire about 3 days to cut the gelatine. After the gelatine is 
soft heat it up until it is thin, but do not boil it. Put the gela- 
tine in a kettle with the above mixture. Chop the garlic fine, 
tie up in a bag, add it to the sauce and cook all together 45 min- 
utes. Then put the sauce in a cask, and after it is cold add 5 
gallons of port wine. The sauce should be kept at least a 

27 



month before it is bottled. When bottling, keep the sauce 
well stirred. Cook slowly so as to not reduce the volume of the 
sauce by evaporation. 

CURRY POWDER. 

Add together and thoroughly mix, 16 pounds of ground cor- 
iander seed, 1 pound of white pepper, y 2 pound African cay- 
enne pepper, \]/ 2 pound ground cuman seed, 1 pound ginger root 
l / 2 pound mace, y> pound of cloves, J^ pound of ground fennel 
seed, l / 2 pound of ground celery seed, y 2 pound of ground card- 
amon seed, 4 pounds tumeric and 4 pounds of slippery elm 
Mix well. 

SOY. 

Mix 18 gallons of black (West India) molasses, \y 2 pounds 
of salt, 2y 2 pounds of extract of licorice. Put the licorice in 2 
gallons of water and let it stand until it gets soft, then add it to 
the salt and molasses, and cook all together until the licorice is 
dissolved. 

SAUCE EXTRACT. 

First 90 pounds of hogs livers, 90 pounds of salt, 40 gallons 
water. Chop the hog livers up fine, put into a barrel, add the 
salt and water. Let stand 30 days before using. 

Second — Twelve gallons of soy, 12 gallons of apple pulp, 
(make this apple pulp by cooking the apples to a pulp, run 
them through a pulping machine) 20 pounds of garlic chopped 
fine, 10 pounds of lemons, 10 gallons of salted hogs livers, 40 
pounds of C sugar, 10 gallons of water, 20 gallons of 80 grain 
vinegar. Put all the above in a kettle (except the vinegar). 
Cook slowly 1 hour. Then put in a barrel, and add the vine- 
gar. Let this mixture stand a week, then strain through a 14 
mesh sieve. Put in a tight barrel, and use as wanted. 

NUMBER 2. TABLE SAUCE. 

Fifty galons 80 grain vinegar, 5 pounds curry powder, 4 
pounds cayenne pepper, 4 gallons of soy, 10 pounds 
of C sugar, 10 pounds of salt, 4 gallons boiled ci- 
der, 24 gallons sauce extract, 10 gallons walnut cat- 
sup. Put all the above (except the vinegar) in a ket- 
tle with 10 gallons water. Cook slowly 20 minutes, then put 

28 



the mixture in a tank and add the vinegar. Stir thoroughly. 
Let the sauce stand 2 weeks before using. 

WALNUT CATSUP. 

The walnut for this catsup should be gathered before the 
nut inside gets hard. Pound the walnuts up fine. To do this 
have a good strong box, that will hold about y 2 bushel of the 
walnuts, and use a heavy beetle to crush them with. After the 
walnuts have been crushed, spread them out where they can get 
airfor24to45hours,or until they turn black. Then put them in a 
cask and add 40 pounds of salt to each 50 gallon cask of wal- 
nuts. Cover them with water and let them stand 2 weeks. 
Then grind the walnuts by running them through an Enter- 
prise chopper, or some similar machine. Return this pulp to 
the cask, and let it stand from 2 to 4 weeks, or until wanted to 
make catsup. When making the catsup, put 50 gallon of this 
pulp in a kettle, add 40 gallon of 60 grain vinegar, 40 pounds 
of C sugar. 1 pound of onions, 6 ounces garlic, y 2 pound ground 
cloves, y 2 pound ground mace, y 2 pound ground ginger root, y 2 
pound black pepper. Cookslowlv2hours,justsimmeronly ; then 
strain the catsup through a 10 mesh sieve and put in a cask for 
future use. When the catsup has cooked the required time, 
add enough water to make up the loss by evaporation, and then 
add 4 gallon port wine. 

NUMBER 1— TOMATO CATSUP. 

This catsup is made without the use of artificial color or 
preservative of any kind. 100 gallons of tomato pulp, 8 ounc- 
es broken sogon cinnamon, 7 ounces whole allspice, 8 ounces 
whole cloves, 4 ounces whole mace, 1 ounce cayenne pepper, 1 
y 2 pounds charlottes or 2 pounds onions chopped fine, 8 ounces 
garlic chopped fine, 40 pounds of granulated sugar, 10 pounds 
of salt, 3 gallons of 90 grain vniegar, 4 ounces olive oil. It re- 
quires at least 70 pounds steam pressure to properly cook this 
catsup especially after the catsup is partly cooked down. It is 
not necessary to allow the steam to flow into the kettle with a 
wide open valve ; about Y\ of a turn of the valve is usually 
sufficient, but it requires high temperature to cook catsup, as it 
is necessary to evaporate about y 2 of the mass before the cat- 
sup is thic kenough. Put pulp, spice, charlotte and garlic in 

29 



the kettle ; turn on steam, and start agitator or mixer, and 
when the catsup begins to boil, add the olive oil — the olive oil 
will keep the catsup from boiling over. Cook until the catsup 
is about Yz done, then add salt and sugar and cook until the cat- 
sup is fairly heavy before adding the vinegar. The manufac- 
turer will have to use his judgment as to when the catsup is 
cooked enough, as there is no method of determining this, ex- 
cept by practice. When through cooking, run through the 
sieving machine while the catsup is hot. The sieve for strain- 
ing catsup should be made of 22 to 26 mesh brass wirecloth. 
Do not use iron wirecloth, as that will turn the catsup black. 
After the catsup has been passed through the sieve, or finish- 
ing machine, fill it into bottles and cork the bottles with a num- 
ber xxx straight cork, and it will be necessary to drive the cork 
in with a corking machine, as they will come out when the bot- 
tles are processed unless they fit very tight. The corks must 
be made soft or pliable in some manner, either by steaming or 
boiling in water. The writer's method is to put the corks in 
a solution of 1 ounce bicarbonate of soda, (baking soda) and 1 
gallon of water. Cook the corks in this solution 10 minutes, 
then boil them in fresh water about 5 minutes. This met- 
hod removes part of the tanic acid in the cork, which is the 
cause of the dark catsup that forms at the top of the bottle af- 
ter the catsup ages some. Another method used to soften and 
keep the corks pliable is to steam them. This may be done 
by making a box the required size, about 6 inches deep. Place 
it at some convenient point where it may be stationary, and run 
an open steam pipe into it. Make a second box the same size 
about 12 to 14 inches deep. Have a wirecloth bottom in the 
box, also a lid with an inch hole in the center so as to permit 
the steam to escape, and to cause circulation, but under no cir- 
cumstances should iron be used, as the tanic acid in the corks 
acts on the iron, and thus causes the corks to turn black. Use 
either a heavy tinned or copper wire vessel, copper preferred. 
Catsup made by this process must be sterilized or processed. To 
do this it will be necessary to have some wood trays made, that 
will hold 2 dozen pint bottles. Heat the process water up to 
100 degrees, then drop the catsup into process vat and heat it 
up to 190 degrees, and keep it at this temperature 60 minutes 
for pints and 50 minutes for J^ pints. Raise the bottles out of 

30 



the process very slow, — it should consume at least four minutes 
to raise the catsup out of the process. If the bottles are raised 
an inch or two at a time they will not cool as rapidly as they 
would when raised directly from the hot water, consequently 
the contraction is not so great and they are less liable to crack, 
(see tank for process in preserves and jams). When storing 
the catsup, turn the bottles upside down. This will prevent dis- 
coloration. 

To prepare the pulp for this grade of catsup use red ripe 
tomatoes. Thoroughly wash the tomatoes, then blanch or 
scald them until the skin will slip off, then run them through 
the pulping machine. 

ACETIC ACID. 

Unless the manufacturer is prejudiced against its use, we 
would advise the use of acetic acid as a substitute for vinegar 
When using this formula, as the acetic acid has a greater pre- 
serving power, owing to several chemicals it contains, the prin- 
cipal which is creosote, which is the preserving property of smoke 
used by the meat packers in curing smoked meats, only in less 
quantity than is found in smoked meats. Use y 2 gallon of 
pure 80 per cent (800 grain) of acetic acid, add the acid to 5 
gallons of water. Add this to the catsup when well cooked 
down. The only object in using the acetic acid is to prevent 
spoilage for as extended a period as possible, after the bottle 
has been uncorked by the consumer. In all cases where we 
advise the use of acetic acid, a high acetic strength spirit vine- 
gar may be used, but the acetic acid is preferable. 

NUMBER 2— Catsup. 

Put tomatoes in cooking tank made the same as that used 
for cooking apples for making juice. Cook until the tomatoes 
come to a boil, then run them through the pulping machine. 
Put 100 gallons of this pulp in a kettle, adding 8 ounces whole 
cloves, 8 ounces broken sagon cinnamon, 7 ounces whole all- 
spice, 4 ounces whole mace, 2 ounces cayenne pepper, l J /2 
pounds charlotts, or 2 pounds onions, chopped fine, 8 ounces 
garlic chopped fine. Cook until half done, then add 40 pounds 
granulated sugar, 10 pounds of salt, 12 ounces of benzoate of 
soda. When well cooked down, add 3 gallons of 80 grain 

31 



vinegar; cook to the required density, pass through the sieve, 
or finishing machine, and bottle. If no benzoate is used, pro- 
cess in the same way as advised in formula number 1. The 
only difference in the above formula is in the method of making 
the pulp. There is considerable more labor in the first process, 
but the catsup will be much lighter in color. 

NUMBER 3— CATSUP. 

This formula is the one the writer used in making a cheap 
grade of bulk catsup, and was made from waste, when canning 
tomatoes, but the pure food commissioner has ruled against 
the use of this by-product, on the grounds that this waste, as it 
has been handled in the past, is unfit for food, and in a great 
majority of the cases the writer heartily agrees with this ruling. 
Unquestionably we all of us have been too careless in handling 
this waste. If the tomatoes were properly washed, and this 
may be done by making a box about 10 feet long, 4 feet wide, 
and 20 inches deep, have a y 2 inch inlet water pipe in the bot- 
tom, and an inch overflow at the end of the washing tank, next 
to the scalding machine end. Dump the tomatoes into the 
tank. Stir them around some, then dip them out into the scald- 
ing machine with a pickle dip net. At the opposite end of the 
scalder have a like tank or box filled with cold, clean water. 
Pass the tomatoes from the scalder into this tank to chill them ; 
then to the peeling tables. In this way we not only wash our 
tomatoes, but chill them so that fermentation will not set in as 
quickly as when the tomatoes go to the peelers hot as when 
they come directly from the scalder, and which is just the right 
temperature for ferment bacteria. With an arrangement of 
this kind the tomatoes may be thoroughly and quickly washed, 
and then if proper arrangements are made to care for the waste, 
and not let it pile up and ferment, there could be no objection 
to using it for catsup. Use 100 gallons of pulp made from can- 
ning waste, if the waste is cared for as suggested, 5 ounces 
broken sagon cinnamon, 5 ounces whole cloves, 5 ounces whole 
allspice, 3 ounces cayenne pepper, 2 pounds of onions, 6 ounces 
of garlic, 20 pounds of granulated sugar, or 50 pounds of glu- 
cose, 10 pounds of salt, 2 gallons of 80 grain vinegar, and 12 
ounces of benzoate of soda. Cook in the same way as advised 
in the previous formula. 

32 



TOMATO PULP IN 5 GALLON JUGS. 

This pulp is made without preservative, and will keep, if 
properly handled. First the jugs must be thoroughly cleans- 
ed. If new jugs are used it will only be necessary to rinse them 
out with cold clean water just before using. If jugs are used that 
have been previously used for pulp, they must be filled first 
with a hot solution of 1 pound of Sulphite of Soda to 1 gallon 
of water; let this solution remain in the jugs 24 hours, then 
thoroughly rinse with clear cold water. The object in using 
the soda solution, is to destroy any mold germ that may be in 
the jug. This solution may be used over a number of times. 
Under no circumstances should a jug be used that had not been 
thoroughly cleansed when emptied. Jugs with corks may be 
used for storing tomato pulp, but the writer prefers a jug with 
an arrangement for self-sealing, such as that used on the weir 
jar. The jugs must be filled as full of pulp as possible, as the 
less air space, the less chance of spoilage. It has been the writ- 
er's experience that the breakage in the jug when used for 
pulp will not exceed one per cent per year, consequently after 
the first cost, they make a cheaper container than cans. 

PROCESS. 
Put the pulp into the kettle. Add 10 pounds of salt to each 
100 gallons of pulp; cook 15 minutes or until the pulp com- 
mences to thicken, then turn off valve just so the steam is pass- 
sing through it, for the pulp must be filled into the jug while 
hot. Under no circumstances should the pulp go below a tem- 
perature of 200 degrees and 210 degrees is better. Fill the jugs 
to overflow; have a wood plug two inches long and about 
1 inch in diameter. Use this plug to displace enough pulp in 
the jug to allow driving in the cork about J^ inch below the 
top or the mouth of the jug. Seal promptly, using a wax made 
of 2 pounds of paraffin, 1 pound of rosin. Do not handle the 
jugs for about 15 minutes after they are filled, for if they are 
handled before they are cooled off some, the corks may raise. 
As heat is the only preserving agent we have, allow me to re- 
peat, — keep the temperature of the pulp above 200 degrees. 
The jugs should be stored in a permanent place, as soon as pos- 
sible after they are filled and left undisturbed until wanted for 
use. 

33 



TOMATO PULP IN 5 GALLON CANS. 

If 5 gallon cans are used, prepare the pulp in the same way 
as for jugs. Put the pulp in a kettle, add 10 pounds of salt, heat 
to 190 degrees for 10 minutes. Fill in the cans and cap but 
do not close the vent, as the cans will not stand a great expan- 
sion when processing. Process 45 minutes at 200 degrees. 
Raise the cans out of the process, close the vents as soon as 
possible thereafter. 

TOMATO PULP IN CASKS WITH BENZOATE. 

Put the tomatoes in a tank, (see apple juice) and cook 
them until they are soft, run them through the pulping ma- 
chine. Return the pulp to the kettle ,add 10 pounds of salt, and 
10 ounces of benzoate of soda to 100 gallons of pulp. Cook 
the pulp for 20 minutes, fill into the cask hot. Bung up the 
casks, and store where they will be disturbed as little as possible 
All pulp, juices, and preserve stock, put up in large packages 
should be stored promptly in a permanent place where they may 
remain undisturbed for this reason, as the goods not having 
been processed after they were put in the containers, there is 
a possibility, there may be some unsterilized air in the con- 
tainer, in the air space between the cork or bung and the con- 
tents, and this being the condition mould may form. But 
mould being in air consuming bacteria will soon consume all 
the air in this space and will cease to germinate if the packages 
are not disturbed, but if the packages are moved about and 
the mould is mixed with the contents it will attack the sugar 
in the juice or pulp and cause ferment. See Professor Duck- 
wallin (Canning and Preserving on the action of mould bac- 
teria). 

SAUER KRAUT. 

To make a good sauer kraut, solid cabbage should be used. 
Tomakea longcuttheknivesinthe cutting machine should be 
kept very sharp. If a pack of any considerablesizeisputupthere 
should be an extra set of knives, and the writer has found it 
advisable to change the knives each day. It will require only 
a few minutes at noon to do this, and the result will be a longer, 
smoother cut thread and much faster work. It is also very 
necessary to know the tank in which the kraut is packed is 

34 



absolutely tight, and it is advisable to cork is before using (see 
pickle tank), for if there is a leak in the tank that cannot be 
stopped from the outside, it will be necessary to transfer the 
kraut, for it can not be replenished with brine as may be done 
with cucumbers. We would advise using a tank with 10 foot 
bottom and 8 foot staves. It is very necessary that the kraut 
be packed very solid in the tank. This should be done by 
trampnig, by a man with rubber boots. After the tank is full 
it should be weighted down heavy. For tanks of the size of 
those recommended above, the writer uses 6 casks of water. 
Fill the casks only about 1-3 full of water at the start, and as 
the kraut settles, add more water until the casks are full. If 
too much weight is put on the cover at the start, the kraut may 
pack or settle faster on one side, and cause the casks to upset 

Set the knives of the cutting machine so they will cut a 
fine thread; raise the knives above the plate of the cutting 
machine about the thickness of a five cent piece. Remove all 
green leaves and core, and cut the cabbage, add the salt, and 
pack solid in the tank. The proportion of salt used is about 5 
pounds of salt to a cask (50 gallon) of cabbage. If the cut cab- 
bage is passed to the tank by hand, the writer uses a bushel box 
or hamper, and also uses a 1 pound can for a measure, and adds 
1 pound can equal to about 12 ounces of salt to each box or 
hamper of cut cabbage. If the cabbage is conveyed to the tank 
by a chain carrier, it is advisable to have the tank gauged in 
some way so the man doing the salting may have some idea as 
to number of casks to each foot in depth the tank will hold, and 
in this way he can better gauge the amount of salt used. Fill 
the tank rounding full, for the kraut will settle about 2 feet. If 
the temperature of the kraut room is not below 60 degrees, and 
it should be at least 70 or above, the kraut should commence 
to ferment is about 12 to 45 hours, and if the temperature is 
kept up, the kraut should be ready to ship in about 10 to 15 
days. When the kraut is re-packed in the containers, there 
should be a vent hole in the head of the barrel or cask, as the 
kraut will continue to ferment for some time after it is con- 
sidered ready for consumption. Should it be necessary to carry 
the kraut over during the summer, keep the kraut well covered 
with brine, made with 6 pounds of salt to 10 gallons of water, 
skimming off all heavy matter that may form on top of the 

35 



tank. Do not attempt to carry the kraut over in casks, as the 
kraut will act on the tannic acid in the wood. Also it is not 
possible to keep the casks properly rebrined. 

PACKING IN TANK. 

To make a white kraut, a solid medium sized cabbage 
should be used. Trim down the white leaves, and the kraut 
must be packed solid in the tank lactic acid bacteria, the action 
of which gives the kraut the sour flavor desired, while it is an 
air consuming bacteria, can grow where the air is limited, it is 
also a lover of heat, and will thrive well at a temperature from 
100 to 120 degrees. While most of it's enemies are wholly 
air consuming bacteria and do not thrive much above 100 de- 
grees F., hence the more solid the kraut is packed, the 
less the circulation of air, and the more heat generated, or 
perhaps better, the less heat liberated or lost. This particularly 
applies to the kraut when repacked in barrels and casks for ship- 
ping. When the kraut is repacked, ferment again sets up more 
of less, and unless the kraut is packed solid in the container 
the action of the ferment germ loosens up the kraut, and per- 
mits the circulation of air, and this air carries in with it a 
class of bacteria that destroys the lactic acid and spoils the 
kraut. The writer has been experimenting with a cultured 
lactic acid bacteria in the kraut, (see cider) and while he has 
not carried the experiment far enough to state positively, the 
results are a commercial success, but will say he believes if pure 
cultured lactic acid ferment is used, we will have whiter, sweet- 
er and a higher flavored kraut, we were unable to obtain the 
pure cultured lactic acid at the time we were making kraut, and 
prepared our own in this way. First we heated a quart of 
sweet milk to 120 degrees then allowed it to sour, forming 
latics acid. Second make a mixture of 4 pounds of glucose to 
2 gallons of distilled water, first bringing the water to a boil 
then adding the glucose. Mix well and cool to 80 degrees then 
add the sour milk, and keep the mixture at a temperature of 
80 degrees for 3 days and it is ready for use. Use a quart of 
this mixture to each cask of cut cabbage, with the required 
amount of salt, and we were pleased with the results. We saw 
little or no difference in the action of the kraut, but found 
it cured several days earlier than the remainder of the cut, and 

36 



was white and of a better flavor. We will experiment on a 
larger scale next season, using a pure cultured lactic acid. 

CIDER AND CIDER VINEGAR. 

When preparing to manufacture cider and cider vinegar, 
our first thought must be of a good press. There are a number 
of makes, and sizes of presses. Locality and volume of business 
expected, should determine the capacity of the press required. 
As to the best style of press to use, there is a difference of 
opinion among the cider and vinegar manufacturers. When 
the output is limited and the press is run by hand, either the 
knuckle joint or small hydraulic are best. In large power 
plants either the 4 screw, of hydraulic press are used. Both 
have their champions, and there are arguments in favor of 
both. The screw press is simple of construction, easy to set 
up, has no valves or plungers to keep packed, and no parts to 
freeze up, if the work is continued beyond freezing weather. 
On the other hand the hydraulic requires less attention when 
operating, probably will give more power, and consequently 
will extract more juice. The writer has used powerful presses 
of both makes, but would hesitate to express an opinion as to 
which would be the most advisable to use. After the press 
the next most important part of our equipment is the apple 
grater. The juice or water in the apple is confined in very 
small round cells, and to extract the juice it is necessary to 
break or cut these cells. As a general practice this is accom- 
plished by cutting. It is therefore necessary that the apples 
be grated or cut in a very fine pulp, and it is the writer's prac- 
tice to use a silver dime as a gauge in setting the knives in the 
greater cylinder. Place the knives in the grooves of the cylin- 
der, place the dime on the face of the cylinder and turn up the 
set screw until the edge of the knife comes flush with the top 
side of the dime. It is also very necessary to keep the knives 
very sharp. When the grater is under continuous operation 
for 10 or 12 hours a day, the knives should be replaced every 
second day at least. To do this it is necessary to have two 
full sets of knives, and while one set is in use, the other set 
should be ground, for the smoother and finer the apples are 
cut the greater the amount of cider. 

17 



SECOND PRESSING. 

The apple contains on an average from 80 to 85 per cent 
juice; the remainder is dry matter, but under the most favor- 
able conditions with the best graters and the most powerful 
process, we do not recover more than 60 to 65 per cent of the 
juice, and to do this it requires 2 or 3 pressings. The cider 
maker usually presses the pomace twice. If the juice from the 
second pressing is to be used for boiled cider or cider jelly the 
pomace should not be allowed to ferment, for if ferment is al- 
lowed to set up ever so slight, the jelly will be ropy. After 
pomace come from the press, it should be moistened with cold 
water using about 3 gallons of water to each 100 pounds of 
apple used in the first pressing, or \y 2 gallons to each bushel of 
apples. This juice may be used either for boiled cider or jelly, 
and the second pressing juice will make a more satisfactory 
jelly than the first pressing. If the juice is to be used for vine- 
gar stock, the water added should be heated up to 100 degrees 
and the pomace be allowed to stand 24 hours. This warm 
water will set up ferment and the action of ferment bacteria 
generates heat, which causes the juice cells to expand and 
break and liberate the juice. The pomace should then be sep- 
ated in some manner. The writer's method is to set the knives 
on the grater so as to cut much coarser than when grating 
the whole apples. Again use the silver dime as a gauge, we 
would say setting the knives to three times the thickness of 
the clime. The juice from the second pressing may be mixed 
with the juice from the first pressing. It is well to test the 
cider from the second pressing for sugar from time to time, 
and if it shows less than 8 per cent on Beaume's saccharometer 
(see cider vinegar) unless the first pressing is very high in 
sugar, it is advisable to reduce the amount of water used on the 
pomace. 

NOTE : — Since writing the above, the national pure food 
board has rendered a decision, wherein it claims it is illegal to 
use water in cider vinegar, and so far as the writer can ascer- 
tain, this also pertains to the water used in the pomace for the 
second pressing when used for vinegar. 

CIDER. 
There are three methods of preparing cider for table use 

38 



or drinking. First by preserving the sweet cider with benzoate 
of soda; second, by putting it in hermetically sealed packages 
and sterilizing or processing; third, by allowing the cider to 
pass through the vinous ferment until it reaches the required 
stage, then checking ferment by racking off. The first is ac- 
complished by first filtering the cider and adding the required 
amount of benzoate. The pure food law permits the use of 
one tenth of one per cent of benzoate in cider. The writer 
does not know how the government determines this, whether 
by weight or volume. We always determine the percent of 
benzoate used by weight. Example. Figuring the weight of 
a gallon of cider at 8 pounds, or 120 pounds (1020 ounces) to a 
15 gallon keg, we would use 2 ounces by weight of benzoate 
of soda to each keg, equal to .0015 per cent. If the cider is 
thoroughly filtered and all receiving tanks, filtered boxes, etc., 
are kept thoroughly cleaned, so as to guard against ferment 
setting in before the benzoate is added, and the cider is not 
exposed to extreme temperature, this amount of benzoate will 
prevent vinous ferment from setting up, but the benzoate 
will not prevent acetic acid ferment from forming after a time, 
neither will it check venious ferment after it once sets up; 
hence the necessity of keeping the cider free of ferment until 
after it is filtered and the benzoate is added. 

NOTE — It is the writer's custom to clean all of the various 
machinery used in cider making with steam. Use a steam hose 
where possible. For cleaning and sterilizing containers, tanks, 
etc. one should have a heavy canvas, which will cover the top of 
the tank. Spread this over the top of the tank, put the steam 
hose in under it ; turn on the steam, and allow it to flow into 
the tank two or three hours. This will destroy all ferment. 
The operator must be careful when removing this cloth, as the 
steam confined in the tank may flare up and scald him. 

STERILIZED CIDER. 

The second method is accomplished by sterilizing either 
in glass bottles, cans, or jugs. If cans are used they must be 
inside enamel cans. First pass the cider through the pasteuriz- 
er (see filtering and pasteurizing), then through the filters. 
After the cider is properly filtered fill into containers, seal, and 
sterilize or process. Process pint bottles 30 minutes at 150 de- 

39 



grees; quart bottles 35 minutes at 160 degrees; No. 10 cans 
50 minutes at 160 degrees; gallon jugs 1 hour at 160 degrees. 
The No. 10 cans should have a light exhaust, a half minute in 
boiling water will suffice. Unless the cans have this light 
exhaust they may show spring ends, as the slightest ferment 
causes carbonic acid to form in the cider, and will cause the 
ends to spring badly. 

FERMENTED OR DRY CIDER. 

Fermented or dry cider makes a very fine beverage, and 
the manufacturing of it it a large industry in Europe, especially 
in France and Germany, but so far as the writer has knowledge, 
we, in the United States have not taken very kindly to dry 
cider, at least in the section west of the Alleghany mountains. 
As the writer's experience has been limited more to experi- 
menting than to actual practical experience, he does not claim 
to be an expert in dry cider making, but feels assured that if 
the following formula is followed it will give satisfactory re- 
sults. One of the first requirements is a properly arranged fer- 
menting room. As it is very necessary to be able to control 
the temperature of the room, particularly so when the cider is 
going through the second or silent ferment. Our next con- 
sideration is the fermenting tank. The writer would advise 
a tank with a 6 foot bottom with 8^> foot staves, 6 feet in 
diameter and 8 feet deep, with a tight head in each end, with a 
wood faucet in the end used as the bottom, about three inches 
above the bottom, to draw off the cider after it has gone 
through the turbulent ferment. There should be a man-hole in 
the top of the tank, so as to get at the inside of the tank to 
clean it. The tank should also be fitted with some kind of a 
ventilation arrangement. A small wood faucet placed in the 
top of the tank, with a hose attached, one end of which leads 
into a pail of water, will answer. The object in having this 
ventilator is to permit the escape of the carbonic acid gas, while 
guarding against undesirable germ-laden air passing into the 
tank. There are a number of devices made for this special 
purpose, they may be had from any of the houses that carry 
cider and vinegar makers supplies, or the cider-press manufact- 
urers. Our first operation is to sulphur the tank. To do this, 
first spray the inside of the tank with a hose so as to make it 

40 



damp, then burn about an ounce of stick sulphur (brimstone) 
in it. After a few hours rinse the tank thoroughly with fresh 
water, and it is ready to receive the cider. After the tank is 
filled with cider, close the man-hole, arrange the vent, and if 
the fermenting room is at the proper temperature, which 
should be about 65 degrees, for the first or turbulent fermen- 
tation, ferment should set up in a few hours. To make a fine 
flavored cider, it is necessary that the fermentation should 
not be too rapid, nor is it desirable that it be too slow. If the 
cider has the required amount of sugar (and cider used for 
dry cider should not show less than 12 degrees on the Beaume's 
saccharometer), and if the temperature of the fermenting room 
is right, ferment should set up in 24 to 48 hours. This will be 
indicated by bubbles in the water of the vent device, and is 
caused by the escape of carbonic acid gas. After about the 
third day a crust of the lees will commence to form on the top 
called by the French Chapean, (cap or hood), and the lees will 
continue to rise until it forms a brown crust. Under no circum- 
stance should this crust be disturbed, for if it is, it will be 
thrown back into the cider, which will necessitate filtering the 
cider, and this is not desirable, for not only is it expensive, but 
effecte the flavor of the cider. After 12 to 14 days this first or 
turbulent ferment should cease, but it may be carried on for 
three weeks, particularly if the temperature of the room is low. 
The better way to determine this is by noting the water in the 
venting arrangement. If the bubbles have ceased, remove the 
man-hole plate, strike a match, and hold it in the tank. If it 
is blown out there is still carbonic-acid gas raising, and it is well 
to wait another day before drawing or racking off the cider, 
but care must be taken not to defer this too long, for if so the 
lees will drop back into the cider, and this will necessitate filter- 
ing, and unless the cider is filtered promptly ferment will set 
up again, and the cider should then be used for vinegar stock. 
After the first or turbulent ferment has ceased rack off 
the cider into casks, prepared in the same way as the above, 
only it is necessary to flush them out just before they are to 
be used with cold water, as the temperature in the tanks should 
be around 40 to 50 degrees when they are filled with the fer- 
mented cider. Care must also be taken not to draw over any 
of the lees, or solid matter, as this will set up ferment again. 

41 



To make a success of dry, or fermented cider, it is necessary to 
have a good dry cellar, where the temperature may be kept 
at about 45 degrees. When passing the cider from the first 
to the second tank, care should be taken not to expose it to 
the air any more than is absolutely necessary. When filling 
the tanks with cider for the first ferment period, there should 
be a space of about a foot between the cider and head of the 
cask, to allow for expansion during fermentation, but when 
filling the tanks for the second, or silent ferment, they should 
be filled as full as possible, allowing as little air space as possi- 
ble. The cider should remain in the second stage of ferment 
action for four or five months, or until it has fermented down 
to 1 tol^ degrees on Beaume's saccharometer and then should 
be racked off and bottled. Care must be taken to keep the 
temperature of the cider and bottles down to 40 degrees; also 
the temperature in the storage room should be low for a day 
after the cider is bottled. The bottles must be piled on racks, 
on their side, and should be in fine condition for consumption 
by May or June. If the cider is to be distributed in barrels or 
kegs it should be fermented to zero before it is racked off the 
second time. In Europe, particularly in Germany, the cider 
makers use an artificial or cultured yeast to start ferment, 
and do not rely upon the wild yeast germs that are floating 
around- in the air, and cultured yeast may be had, we are in- 
formed by those that use it to experiment with, from the U. S. 
Department of Agriculture at Washington, D. C. Also some 
of the press manufacturers furnish it. 

FILTERING CIDER. 

All sweet cider, whether for bottling or shipping in wood- 
en packages, must be filtered. If shipped in wooden packages, 
it will not be necessary to carrythe Alteration as far as when in- 
tended for bottle goods. AVhen the cider is used for bottle 
goods, unless it is almost absolutely free from sediment, after 
the bottles have stood a short time the sediment will collect 
at the bottom, and when the bottles are shaken up it will cause 
the cider to have a cloudy appearance. There are two ma- 
terials used for filtering, sand and wood pulp. Both are good 
but the writer prefers the sand, as he finds it may be washed 
and freed of all waste matter, including ferment germ, in much 

42 



less time, and much more thorough than is possible with wood 
pulp. If, however, sand is used, it must be free from lime and 
iron. When preparing the filters, make a box of 2 inch dressed 
lumber, about 8 feet long, 4 feet wide, and 18 inches deep. 
Have some strips (preferably of hardwood) triangular shape 
about 2 inches wide on the face and the length of the filter box, 
less 2 inches. Place these strips in the filter box about 2 inches 
apart. Make a cloth of some gunny sacks, andl spread it over 
the strips. Let the cloth come up over the sides and ends of 
the filter box, then fill the box to within about 6 inches of the 
top with sand, or wood pulp. Allow the end of one of the filter 
boxes to overlap that of the second box, or build them in tiers. 
Put a wood faucet in the lower end of the first filter box. to 
which a hose may be attached to lead the cider from the first 
filter box to the second or third filter box. Have a small stone 
jar or wide mouthed bottle to run the end of the hose in to form 
a trap, otherwise we will be making a generator out of our fil- 
ter. If the filtered cider is intended for keg goods, if it is pass- 
ed through two filters it will be sufficient, but if for bottled 
goods, we would advocate passing it through three filters, and 
then get it into the bottles as rapidly as possible, (see ster- 
ilizing). 

STERILIZING OR PASTEURIZING. 

To insure against ferment in bottled stock, for unferment- 
ed bottle good's, the writer has found it makes the works much 
safer, if the cider is given a low sterlizing before it is filtered. 
It is true that this affects the flavor of the cider some, but as it 
is necessary to process all bottled sweet cider, this first heating, 
it seems, in no wav affects the general results. We would 
not advise this sterilizing (perhaps a better term to use would 
be pasteurize, as the cider is treated at a low temperature, 130 
degrees being sufficient, as this temperature will retard 
the action of the yeast and mold bacteria) for keg cider where 
benzoate is used as a preservative. There are several devices 
in the market for doing this work, which may be had from the 
various press manufacturers, but as steam is used in them, and 
the writer prefers hot water, as the hot water may be kept at 
a much lower temperature (180 degrees is possible with wa- 
ter) than steam, the cider will have less of the scorched flavor. 

43 



CIDER PASTEURIZING APPARATUS. 

To construct this pasteurizing apparatus it will require 
two wooden tanks, 4 feet bottom and 6 feet staves, also a stor- 
age tank above the pasteurizer, so the cider will flow through 
the copper coil by gravity. Use two copper coils, one for the 
hot water tank, and one for the cold water tank. These coils 
may be any length from 50 to 150 feet (according to volume of 
business done) and £4 inch in diameter. There should 1 be a 
stop and waste valve at the lowest point on the heater coil, so 
it may be drained and flushed out when through work. The 
two coils should be connected together at the top with a valve, 
so as to retard the flow of the hot cider. In this way the tem- 
perature may be regulated. There should be a thermometer 
on the hot water side of the retarding valve. Have an open 
steam pipeinthehotwatertank (see process tank). Fill the tank 
with water; turn on the steam, and heat the water to 180 de- 
grees. Turn the cider into the coil, open the retarding valve 
just enough to permit the air to escape that is in the coil, so 
the coil may fill with cider; and when the thermometer indi- 
cates the required temperature, 130 degrees, open the valve 
and allow the cider to pass to the second coil in the cooling 
tank. To keep the water cool in the cooling tank there must 
be an overflow at the top. It is also necessary to have an over- 
flow at the top of the hot water tank to carry off the surplus 
water caused by the condensed steam. By manipulating the 
retarding valve, the flow of cider may be so controlled that it 
can be kept at the required temperature. The writer finds 
when the cider is pasteurized this way, and cooled immediate- 
ly by passing through the cold water coil, it will keep for a 
number of days without showing signs of ferment. 

BOILED CIDER AND CIDER JELLY. 

Boiled cider and cider jelly are made by passing sweet 
fresh juice through a steam evaporator. There are a number 
of makes of these evaporators on the market, any of which 
are good. They consist of a wood box, varying in length from 
12 to 20 feet, in which are a number of copper pipes. The best 
should contain six %-inch pipes. There is a small space par- 
titioned off in the starting end, called the defecating department, 

44 



where the impurities are skimmed off. Attached to the draw- 
off end is an angle thermometer. Cider for making boiled cider 
and cider jelly should be rich in sugar. We would not advise 
using cider that showed less than 12 degrees on the Beaume's 
syrup saccharompter, and 14 degrees are better. Apples 
should be thoroughly ripe when the cider is used for boiled 
cider or jelly, and under no circumstances should cider be used 
after vinous ferment has set up, consequently the cider must 
be used promptly, as it comes from the press, or be pasteurized 
(see pasteurized). Have a wood tank above the evaporator, 
so as to feed the cider into it by gravity. When starting the 
evaporator, feed in enough cider to cover the pipes about on 
inch; turn on the steam, and' when the cider in the evaporator 
comes to a good boil, open the feed valve so a stream of cider 
about the size of a lead pencil will feed into the evaporator. 
Use a Beaume's syrup saccharometer. and test the cider at the 
draw-off, and when it registers 24 to 26 degrees, it will have 
the required density. Then note the temperature on the ther- 
mometer, which should be from 215 to 216 degrees for boiled 
cider, and from 30 to 32 degrees on the saccharometer: 218 
to 220 degrees on the thermometer for jelly. The best jellv 
is made from cider from the second pressings, as the second 
pressings do not contain so much sugar as cider made from the 
first pressing; it is sometimes advisable to add sugar, as a rule 
one pound of granulated sugar to the gallon of cider is used. 
The sugar should first be dissolved in water, about 10 pounds 
of sugar to the gallon of water, and add about 11 gallons of 
this syrup to 100 gallons of the cider in the storage or feed 
tank. Do not add the syrup to the cider in the evaporator, as 
it will not mix uniformlv with the boiled cider. 



CIDER VINEGAR. 

The first step towards vinegar making is the cider, and 
the necessary equipments to make it. Of this we have written. 
The next is the storage or fermenting tanks. The writer pre- 
fers large tanks for this purpose, about 20-foot bottom and 12- 
foot staves. These tanks should be tight at both ends (except 
a manhole in the top), either by having two heads in them or 
by bolting a cover on the top. If the cover is bolted on, make 
it of 2-inch lumber. Cut the lumber so that it will overlap the 

45 



tank about two inches. Have some bolts made with end flat, so 
they may be spiked to the side of the tank, the thread end to 
pass np through the cover. Lay some hemp sacks on the edge 
of the tank; lay the cover on, and bolt it down tight on the 
sacks. The process of fermentation that takes place in the 
cider, converts the sugar in the cider into alcohol, and the 
specific gravity of alcohol is so low the alcohol evaporates very 
rapidly in warm weather, if exposed in open tanks, therefore, 
the tanks should be closed and fitted with a venting arrange- 
ment, (see fermenting cider tank). After the cider is ferment- 
ed to zero, it is ready for the generators. To start the gen- 
erators use 45-grain vinegar, preferably cider vinegar, if the 
operator has it ; if not, distilled vinegar will answer. Have a 
bucket that will hold about two gallons of vinegar ; fill the 
bucket with vinegar, and pour it over the false head every two 
hours during the day. The second day add y? gallon of the 
fermented cider or vinegar stock to the vinegar, and pour this 
over every two hours. On the third morning the temperature 
should commence to rise. This may be determined by holding 
a lighted candle to the airholes in the bottom of the genera- 
tor. If the flame is drawn in, this indicates the acetic acid bac- 
teria is active, and the generator is warming up, and it may 
then be fed automatically. Make a mixture of a two gallons of 
full strength vinegar to one gallon of vinegar stock or cider. 
Feed this into the generator at the rate of about two gallons 
per hour, or four ounces per minute. This would give a stream 
about the size of a straw. The generators should be watched 
closely now, and care taken that the temperature does not get 
above 60 to 70 degrees for two or three days. Should the gen- 
erator warm up too fast, it may get beyond control, and the 
temperature run up too high. The best working temperature 
is between 80 and 90 degrees, and should be kept as near 85 
degrees as possible. The temperature in the generator is con- 
trolled by the airholes, ("see generator) ; reducing the airholes 
reduces the air circulation, which retards the action of the ace- 
tic ferment, and this reduces the temperature. To reduce the 
airholes, make some plugs of pine wood, about 4 inches long; 
bore a %-inch hole in them. This hole should be burned out 
after it is bored, with a hot iron. Use these plugs in the air- 
holes to reduce the passage of the air into the generator. A 

46 



generator should make from 20 to 22 grains of acetic acid to 
each gallon of cider mixture or vinegar stock, (see vinegar 
stock) passed through it, therefore, if our cider should reach 
15 degrees of density on the saccharometer, and it was thor- 
oughly fermented to zero, it should, theoretically, make 60- 
grain (6%) vinegar, and as the generator will only make 20 
grains, it is necessary to add to each gallon of the fermented 
cider two gallons of vinegar, when preparing the mixture or 
vinegar stock for the generator. Should the saccharometer 
test show the density of the fresh cider to be 12 degrees, equal 
parts of cider stock and vinegar would be the proper mixture. 
A more accurate way to determine the proper alcohol strength 
of the mixture is to use either Geissler's vaporimeter, or the 
U. S. Hydrometer, the same as is used in the U. S. revenue 
service to determine the percentage of alcohol in fermented 
spirits. If the hydrometer is used it will be necessary to test 
for acetic acid, as acetic acid ferment sets up as soon as the 
vinous ferment ceases, consequently as the season advances the 
stronger the acetic acid. When the hydrometer is used, mul- 
tiply the hydrometer reading by 4, i. e.. if the hydrometer 
reading is 15, multiply this by 4, which gives a result of 60, 
which would indicate the cider stock would make 60-grain 
vinegar. Now, if the cider stock should show an acetic acid 
test of 15 grains on either the Twitchel or Ridgney acidometer, 
divide this by 4, as a 1% alcoholic solution should make 4 
grains of acetic acid, which will give a result of 3-14, which 
would indicate that 3-}4 per cent of the alcohol had been con- 
verted into acetic acid during the time it was in the storage 
tanks, therefore, when we are making up our mixture for our 
generator, this loss of alcohol must be taken into account, 
hence we deduct the 3-)4 P er cent, lost from the alcohol by its 
havingbeenconvertedintoaceticacid, from the 15 per cent, as in- 
dicated on the hydrometer, which results in 11 34 per cent al- 
cohol, which if converted into acetic acid will make 45 grains, 
and as a generator in good working order will make from 20 
to 22 grains of acetic acid for each gallon of vinegar stock 
passed through it. We would in this case want to use a small 
fraction over a gallon of vinegar to each gallon of cider stock 
used, or in actual figures, 4-9 of a gallon of cider to 5-9 gallon 
of vinegar. To make our reasoning plain, we will take as an 

47 



example, a 100-gallon mixture, composed of cider and vinegar, 
which should contain 5% alcohol, or enough alcohol to make 20 
grains of vinegar, which would be 2,000 grains. The strength 
of alcohol we have is 11}4 P er cent., which should make 45 
grains of acetic acid to the gallon. As we require 2,000 grains, 
and each gallon of cider should make 45 grains — 2,000 divided 
by 45 is equal to 44 4-9 gallons of cider or alcohol required. 
From 100 gallons of the mixture, subtract 44 4-9 gallons of 
cider, from 100 gallons of mixture which leaves us 55 5-9 gal- 
lons of acetic acid required, or 44 4-9 gallons of cider, and 
55 5-9 gallons 60-grain vinegar, equal to 100 gallons of vinegar 
stock, or cider and vinegar mixture. Now, while this may not 
be a very scientific way of explaining the problem, the writer 
knows of no better way of making himself clear. If the vapo- 
rometer is used, it will not be necessary to test for acetic acid, 
as the acetic acid is neutralized with lime before the test is 
made. 

RULES FOR FIGURING VARIOUS STRENGTHS OF 

VINEGAR. 

.While dealing in mathematical problems, it might be well 
to add a couple of rules the writer finds convenient. Frequent- 
ly the vinegar manufacturer finds it necessary to raise or low- 
er the acetic acid strength of a shipment of vinegar. If the 
capacity of a package, tank, cask, barrel, etc., is known, a sim- 
ple rule for reducing the acetic acid strength is the following: 
Strength of vinegar, 80 grains ; strength of vinegar required 
for shipment, 45 grains. Capacity of cask, 50 gallons ; there- 
fore, we require 50 gallons of 45-grain vinegar, or 2,250 grains 
of acetic acid, to the 50-gallon cask. Strength of vinegar on 
hand, 80 grains; 2,250 divided by 80 equals 28}i, number of 
gallons of 80-grain required, 28^6 from 50 (capacity of cask) 
equals 21% gallons of water. 

If the acetic strength of the shipment is to be raised, the 
following rule will be found convenient: Example — 100 gallons 
of 20-grain vinegar to be raised to 45-grain vinegar by adding 
a sufficient quantity of 80-grain vinegar. 100 gallons of 20- 
grain vinegar equals 2,000 grains. We want 100 gallons of 45- 
grain vinegar, equal to 4,500 grains. 4,500 grains less 2,000 

48 



equals 2,500 grains, the amount to be added. Now, if we di- 
vide this last quotient, which would apparently be the proper 
method, we would be short 20 grains for each gallon of high 
strength vinegar added, hence we deduct 20 grains from 80 
grains, equals 60 grains; using this quotient for a divisor, we 
have 4,500 minus 2,000, equals 2,500, divided by 80 minus 20 
equals 60; 2,500 divided by 60 equals 41 2-3, the number of 
gallons of 80-grain vinegar required. 100 gallons less 41 2-3 
gallons leaves as a remainder 58 1-3 gallons 20-grain vinegar 
required. 58 1-3 gallons of 20-grain vinegar equals 1,166 2-7 
grains, 41 2-3 gallons 80-grain vinegar equals 3,333 1-3 grains. 
1,166 2-3 plus 3,333 1-3 equals 4,500, the number of grains re- 
quired, or 100 gallons of 45-grain vinegar. Example No. 2 — 
100 gallons of 15-grain vinegar to be raised to 45 grains. 4,500 
minus 1,500 equals 3,000. 80 minus 15 equals 65. 3,000 divid- 
ed by 65 equals 46 2-13, number of gallons of 80-grain vinegar 
required. 100 minus 46 2-13 equals 53 11-13, number of gallons 
of 15-grain vinegar required. 

GENERATORS. 

The best size generator for a moderate size cider vinegar 
plan, is about 4-foot bottom and 8-foot stave. Some of the 
large plants run generators as large as 8-foot bottom and 20- 
foot stave, but generators of this kind are much more difficult 
to control. Make a false bottom of some lath \y 2 inch wide 
and 1 inch thick ; space about 3 inches. Pin these laths together 
with some wood pegs. Place four 4-inch square blocks in the 
bottom of the generator, and place the false bottom on them. 
After putting in the false bottom, pack the generator with 
curled beechwood shavings to within 12 inches of the top. 
Make a false head, using some inch pine lumber. Cut the cir- 
cle of the generator. Fasten four cleats on the bottom of this 
head with wood pegs by bolting through the cleats, and head 
with an ^j-inch peg. Fill the head with 34-inch holes, about 
2 inches apart. After boring these holes they should be burn- 
ed out with a hot iron to permit of the free passage of the 
cider stock. Make four 2-inch holes in the false head on the 
four quarters, six inches from the side. Make four plugs four 
inches long. Bore an inch hole through these plugs, and fit 
them in the four 2-inch holes. These act as draught holes or 

49 



chimneys. Put the false head in the generator supported by 
four blocks pinned to the side of the generator. This false 
head must be perfectly level. Bore six 1-inch holes about four 
inches above the bottom of the generator or just under the 
lath bottom, slanting towards the bottom of the generator. 
Put in the dump trough, and our generator is ready for busi- 
ness 

DUMP TROUGH. 

To make these dump troughs, use some clear 2-inch pine 
lumber. Cut 3 feet long. Cut a groove in the center length- 
wise the board, 2 inches wide and J4 inch deep. Fit a 6-inch 
board in this groove to act as a partition. Close the ends of the 
trough, and pin on each end a wedge shape piece of 2x4-inch 
lumber 6 inches long, (see cut). This wedge shape piece acts 
as one side of a hinge. Notch 2x4x8 inch block, beveled to 
about 45 degrees, and they will act as the second part of the 
dumper hinge. Place the dumper under the feed faucet in 
such a way that the vinegar stock will flow into one side until 
there is enough weight to cause it to dump, and bringing the 
other side under the faucet. In this way the vinegar stock 
is spread over the false head in a thin film, and passes down 
through the feed holes and is distributed evenly over the curl- 
ed shavings, and the dumper acts automatically. 

MANAGEMENT OF GENERATORS. 

Vinegar, no matter what kind, is a form of acetic acid, and 
this acetic acid is formed by bacteria action on alcohol, and the 
acetic acid bacteria is an air consuming bacteria, hence our 
reason for using curled shavings. As the air passes up from the 
bottom of the generator through the shavings it comes 'in con- 
tact with the alcohol (vinegar stock) as it trickles down 
through them, and the alcohol is converted into acetic acid, if 
the temperature of the generator is right, which is from 80 to 
90 degrees. The action of acetic bacteria in converting alco- 
hol into acetic acid creates heat, so much so that at times the 
temperature in the generator may be from 30 to 40 degrees 
above the temperature of the generator room, hence, it is 
possible to keep the generators in good working order when 
the temperature outside may be below the freezing point. The 

50 



temperature in the generators is regulated by the air supply. 
This is regulated by the airholes at the bottom of the gen- 
erator, and the feed supply. If the temperature in the gen- 
erator gets too high, cut off the air supply by reducing the air- 
holes, (this may be done by making some plugs and boring 
some ^-inch holes through them), also by feeding stronger. 
If the generators are running too cool, reverse this by giving 
them more air, and reduce the feed. In making cider vinegar, 
we are troubled more or less by a slimy substance called moth- 
er. It was formerly thought this mother was necessary in the 
manufacture of cider vinegar, ; we know better now, and it 
may become very troublesome, especially in weak vinegar 
stock. It will form on top of the shavings, just under the false 
head, and unless cleaned off frequently, will retard the passage 
of air, and possibly deflect the vinegar stock to the side of the 
generator, hence, prevent a uniform passage through the shav- 
ings. The mother will also close up the feed holes, and it will 
be necessary for the operator to punch out these feed holes at 
least twice a week, and clean the top of the generator fre- 
quently. The writer's method of doing this is to have a few 
bushels of extra shavings. Take up the head ; take off all of the 
shavings that are covered with mother. Replace them with 
fresh shavings. Put the head back, and start the generator. 
This method only requires a short time to do the work, and 
does not in any way affect the working of the generator. The 
slimy shavings should be washed, and dried, for re-filling the 
generator later. When taking the temperature of the gener- 
ators (and this should be done once a day), use a dairy ther- 
mometer, dropping it down one of the draught plugs, holes 
or chimneys. 

LAYING UP GENERATORS. 

If, from any cause, it is necessary to stop the works of the 
generator for any length of time, the airholes in the generator 
must be closed, and the generator filled with at least 30-grain 
vinegar, or, on the other hand, all of the shavings must be 
taken out of them, and dried. The writer's method is to fill 
the shavings into burlap sacks, and spread the sacks out where 
they may be turned every day until dry. 

We are not troubled with mother in distilled vinegar as 

51 



we are in cider vinegar, consequently the false head may be 
put in more permanently. 

DISTILLED VINEGAR. 

The first thing to consider in this chapter is the yeast, as 
it is very important that the various materials from which 
vinegar is made should be properly fermented, as it is neces- 
sary to get the largest possible amount of alcohol or spirits 
from the stock used, and it is by the action of yeast on the 
sugar in the materials used >ve get our alcohol or spirits by 
fermentation. In compounding the yeast, we make four dif- 
ferent yeasts, before getting the yeast we use in the mash, and 
the writer will designate them by numbers: No. 1 and No. 2 
are only starting yeasts, and after using the quantity necessary 
for starting the next batch they may be thrown away, as it is 
best (o always have a fresh yeast for starting with. Yeast No. 
1 — 2 gallons of water, 2y 2 ounces hops, 5 pounds ground malt. 
Boil the hops in the water 15 minutes, then strain through a 
10 to 12 mesh sieve; cool this hop water down to 150 degrees 
F., then stir in the malt. After stirring in the malt raise the 
temperature to 170 degrees F. ; this may be done by adding 
enough boiling water to bring the mixture up to this tempera- 
ture. Cover the yeast can with a tight-fitting cover, and let it 
stand one hour; then strain and cool down to 85 or 90 degrees 
F. by putting the yeast can in a barrel or tank with water in it, 
also with a steam attachment, by which the water may be heat- 
ed to the required temperature ; keep at this temperature 48 
hours, at the expiration of this time if No. 2 yeast is not ready, 
cool No. 1 down to as near 60 degrees F. as possible and keep 
it at that until it is wanted to start No. 2. 

No. 2 Yeast — 2 gallons water, 3 ounces hops, 5 pounds 
ground malt. Proceed in making this yeast in the same way as 
in making No. 1, with this exception, when the yeast has been 
strained and cooled down to 85 or 90 degrees F., add 1 quart 
of No. 1 yeast and let this yeast ferment 48 hours at 85 to 90 
degrees F., the same as No. 1. 

No. 3 Yeast. — 6 gallons water, \y 2 pounds hops, 24 pounds 
ground malt. First boil this water so as to kill all mold germ, 
then cool down to 180 degrees F., then stir in the malt, raise 
the temperature to 180 degrees F. with boiling water; let the 

52 



mixture stand one hour, then strain, put this malt water in a 
kettle and cook down to 26 degrees on Kaiser's or 15 degrees 
on Beaume's saccharometer (Kaiser's is the best to use in mak- 
ing yeast), then add the hops. Cook 10 minutes longer, then 
strain and cool down to 85 or 90 degrees F., and add 1 quart 
of No. 2 yeast. Allow this yeast to ferment the same as No. 1 
and No. 2 for 48 hours, then put it in a yeast fountain and keep 
temperature as near 60 degrees F. as possible. This may be 
done in the summer by keeping it in a tank of running water. 
This yeast must always be kept on hand to make No. 4 yeast. 

No. 4 Yeast. — 12 gallons water, 3 pounds hops, 48 pounds 
ground malt; add the hops and water and boil together 10 
minutes, strain and cool the hop water down to 180 degrees 
F., stir in the malt, raise the temperature to 180 degrees F., by 
the addition of boiling water; let this mixture stand one hour, 
then strain and cool down to 85 to 90 degrees F. ; add 2 quarts 
of No. 3 yeast and allow it to ferment the same as the other 
yeast for 48 hours, then put it in a yeast fountain and keep at a 
temperature of 60 degrees F., in the same way as No. 3 yeast. 
This yeast is used for making the yeast that goes in the mash. 

No. 5 — Mash Yeast. — The formula is for a yeast to be used 
in a 600-gallon mash. Eighteen pounds rye, 18 pounds malt, 
8 gallons water; the water must first be boiled, then cool down 
to 180 degrees F. ; add the rye and malt, rinse down the sides 
of the yeast can with boiling water, add enough hot water to 
bring this temperature up to 145 degrees F., cover the yeast 
with a tight cover and let it stand one hour, cool down to 85 
or 90 degrees F., and add 4 gallons of No. 4 yeast. Let this 
yeast ferment 24 hours, and if the mash is not ready for the 
veast at that time, cool the yeast down to 60 or 70 degrees 
and keep it at this until the mash is ready. If the capacity of 
the factory is such that there is a mash made every day, or 
twice a week, a portion of this yeast may be saved to make the 
next batch of yeast. In the above case, save 4 gallons of this 
yeast to make up the next batch, but the yeast must be kept 
down to a temperature of 65 or 70 degrees F. and must be used 
inside of two days or it will become too sour. This yeast may 
be used this way a week, but at the end of the week a fresh 
batch should be made up. 

53 



VINEGAR MADE FROM MOLASSES. 

One hundred gallons of molasses, 600 gallons of water. 
Put the molasses and 400 gallons of water in the mash tub, heat 
this up to 150 degrees F. for 30 minutes, then add the remain- 
ing 200 gallons water and cool to 100 degrees F. in winter and 
85 to 90 degrees F. in summer; add the following yeast: Sev- 
enty-five pounds ground malt, 15 gallons water. Boil water 
and cool down to 170 degrees F., stir in the malt, raise the tem- 
perature to 150 degrees F., cover the yeast can and let it stand 
for one hour; then cool down to 75 or 80 degrees F., add 5 
gallons of No. 4 yeast. Let this yeast ferment 24 hours before 
adding it to the rum or molasses mash. After stirring in the 
yeast well, run the mash down into the fermenting tank. It 
will take this mixture about six days to ferment down to 
degrees. 

It must be understood that the yeast for the different 
mashes must be made up ahead, so as to be ready when the 
mash is ready for them; also if the mash is not ready for the 
yeast at the end of the fermenting period of the yeast, the yeast 
should be cooled down to 60 degrees F. to stop the ferment as 
much as possible or the yeast will become too sour. 

DISTILLING. 

At the end of this chapter will be found a synopsis of the 
internal revenue law governing the distilling of spirits or low 
wines in vinegar factories. The general custom in distilling 
low wines for vinegar in small plants has been to use a two or 
three chamber wood still and the method given below will be 
for a three-chamber wood still (see cut of still) and where it is 
desired to manufacture vinegar in a small way a still of this 
kind may be built by a good carpenter on the premises, but if 
it is intended to do any volume of business it is best to put in a 
continuous copper still ; while the first cost is considerable of 
an item, yet the increased amount of low wines obtained from 
the beer (as the fermented mash is called) and the economy 
in operating gives the manufacture a big advantage with this 
still over the old style wood still. The method of operating a 
three-chamber wood still : We will call the top chamber No. 
1; the middle chamber No. 2, and the bottom chamber No. 3. 

54 



First charge Nos. 1 and 2 chambers with the beer, then drop 
about J4 of the charge in No. 2 chamber into No. 3 chamber; 
turn on the steam and when the odor of alcohol becomes strong 
in chamber No. 3 (this is learned by testing or smelling the es- 
caping vapor at the trycocks) drop the remainder of the charge 
in chamber No. 2, into chamber No. 3, and the charge in cham- 
ber No. 1, into chamber No. 2, and recharge chamber No. 1 
with a fresh charge of beer ; then turn on the steam and cook 
as long as any odor of alcohol comes from the trycocks in 
chamber No. 3. About 20 minutes. When the odor of alcohol 
can no longer be detected, close off the steam and run the con- 
tents or slop in chamber No. 3 into slop tank; then drop the 
contents of chamber No. 2 into chamber No. 3, that of No. 1 
into No. 2 ; recharge No. 1 and proceed to distill as before. Of 
course, it is understood after the first charge each chamber 
will have a full charge of beer; the chambers should be filled 
to within about 8 inches of the top of the chamber. There 
should be glass sight guages attached to each chamber, so as 
to tell when they are properly rilled. 

It will be noted by reading the internal revenue law at the 
end of the chapter that the only kind of condensing apparatus 
that can be used in condensing the alcoholic vapor in a vinegar 
factory is one where the vapor is condensed directly from the 
still into water or some other vinegar stock. A condenser of 
this kind is a can about 5 feet high and 2 to 3 feet in diameter ; 
it is arranged with a hollow center, so the cold water does not 
only pass around it from the outside, but up through the cen- 
ter also; the vapor pipe from the still is passed into this can. 
The can is filled up to within a foot of the top with cold water 
and the water turned on in the tank in which this can is set; 
this outside tank or jacket must be so arranged that the cold 
water will pass in at the bottom and out at an overflow pipe 
at the top; there must be a draw-off pipe in the bottom of the 
condensing can (these condensing cans may be bought of any 
house that carries vinegar manufacturing supplies). When the 
vapor from the still is passing over into the water in the con- 
densing can, care must be taken to see that the temperature 
does not get too high in the fluid in the condensing can ; it 
should not get much above a hundred and should be kept as" 
much below this as possible, for if the temperature gets too 

55 



high there will be more or less loss by the evaporation of the 
alcohol. Should the temperature in the condensing can get too 
high, it will be necessary to reduce the cooking in the still, and 
sometimes it is necessary to shut the still down altogether. 
The revenue law only allows the vinegar manufacturer to man- 
ufacture a low wine, of 20 per cent, proof, unless they have a 
special permit, (twenty per cent, low wine will make 8 per cent, 
or 80 grain vinegar). Therefore, it is necessary to test the low 
wine in the condensing can from time to time to determine its 
strength by a hydrometer. After the operator has run a still a 
few days he will be able to judge pretty close when the water 
in the condenser has a sufficient quantity of the condensed 
vapor to give it the required strength. By filling the can to a 
certain height with water and note the gain when the liquor 
is at the proper strength or registers 20 per cent, on the hy- 
drometer. When a charge in the condensing can registers 
20 per cent, on the gydrometer, run the low wines into the 
storage tank and recharge the condensing can with cold water 
and start the still up again. The storage tank for low wines 
should have a tight-fitting cover to prevent loss by evaporat- 
ing. The above method of distilling is for molasses mash. 

VINEGAR STOCK. 

By vinegar stock we mean any kind of an alcoholic mix- 
ture that is prepared for the generators. Here is where the 
operator will have to use his judgment, as temperature, etc., 
has to be taken into consideration. We will give a general 
formula and it may be varied by adding or reducing the quan- 
tity of low wine as the case may require. This formula is for 
manufacturing 8 per cent, or 80-grain vinegar. To 1 gallon 20 
per cent, low wines add 3 gallons 80-grain vinegar. If the gen- 
erators are fed automatically, have a tank or, what is better, 2 
tanks that will hold about 20 gallons of vinegar stock to each 
generator. This tank, of course, must be above the generator, 
so as to feed into them by gravitation. Make a mixture, as 
stated, of 1 gallon of low wine to 3 gallons of 80-grain vinegar 
and feed this mixture through the generators, (see generators). 
In cool weather make a fresh mixture morning and evening in 
the tank, but in hot weather the writer would advise making 
about 3 mixes a day, as the low wine and vinegar, as a rule, 

56 



are kept in the basement of the factory, and the temperature 
being much lower than the temperature at the feed tank, (for, 
as a rule, the feed tank is up pretty close to the roof of the 
building on account of getting the proper elevation above the 
generator). If a new batch of the mixture is made several 
times a day, in hot weather, it keeps the temperature of the 
vinegar stock down, and this assists in keeping down the tem- 
perature of the generators. 

GENERATORS. 

There are a number of different kinds of generators, but 
the one in common use is a round vat or tank 4 feet in diameter 
and 8 feet high. Generators should be made of wood that 
contain as little tannic acid as possible. Make a false bottom 
of laths \y 2 inches wide and 1 inch thick, spaced about 2 inches 
apart. The best way to set this false bottom in the generator 
is to get 4 blocks, say 4 inches square and 1 inch thick, bore 
about three 5^-inch holes through them and through the side 
of the generator about 6 inches above the bottom of the gener- 
ator and fasten them on with wood pegs and let the lath bottom 
rest on these blocks; then pack the generator with curled 
beechwood shavings to within 12 inches of the top, then put 
in a false head 1 in the same way as the bottom is put in, but 
care must be taken to have this head perfectly level. Make 
this head of 2 inch lumber filled with Vg-inch holes about 2 inch 
apart. After boring the holes they must be burned out with a 
hot iron : this gives them a clear way and they will not close 
up by the expansion of the wood when it gets wet. This 
head should have, at least, 4 cleats on the under side crosswise 
the grain of the wood of the head to keep it from warping. 
After the head is put in the generators it should be calked 
well around the edge with candle wicking or packing yarn; 
the dumping trough or bucket (see dumping trough) should be 
set as near the center of the generator as possible and about 
an inch above the false head, so when it dumps the vinegar 
stock can pass under it. Next make a tight-fitting cover for 
the generator; this cover should be made in two pieces, so one 
of them may be used as a door. There should be a 2-inch hole 
through this cover to feed the vinegar stock through, and 
this hole also acts as a vent or chimney for the air to pass up 

57 



through ; the two parts of this cover must not be fast together, 
for sometimes it is necessary to give the generator more vent 
than the hole in the top will give and this may be done by 
spreading the cover a little. Next bore 6 ^4-inch holes in the 
bottom of the generator just below the false bottom; these 
holes must be bored slanting down toward the inside of the 
generator ; these holes are called airholes ; there must also be 
a wood faucet about 2 inches above the bottom to draw off the 
finished vinegar. 

ARRANGEMENT OF THE GENERATORS. 

The generators should be so placed in the generator room 
that the operators can get at all the airholes: they should be 
raised about a foot above the floor and there should be about 3 
feet space between the top of the generator and the ceiling; 
there should be a running board alongside the generator so 
the operator may conveniently get at the feed faucets. As 
stated in another chapter, have a tank elevated above the 
generators to hold the vinegar stock ; lead the vinegar stock 
from this tank to the various generators through a wood well- 
pump pipe. These pipes should be dressed on the outside and 
painted; this will keep them from cracking by the expansion 
and contraction, as the wood will get saturated with the 
vinegar stock, and the paint on the outside of the pipe prevents 
their drying out from the outside and cracking. Eit a wood 
faucet in the pipe over the center of each generator so the 
stream may run from the faucet through the hole in the cover 
into the dumping trough. The faucet should be at least 6 
inches above the cover, so the operator could see at a glance 
if it is running full. The dumping trough or bucket is a trough 
with a partition in the center lengthwise, so arranged that 
when one side is partly filled with vinegar stock it will dump 
the liquor out on the false head and bring the other side up 
so it will receive the vinegar stock. See description in another 
chapter. 

STARTING AND "WORKING THE GENERATORS. 

The generators are now ready for acidification. To do this 
the shavings and interior of the generator must be saturated 
with vinegar of the same acetic strength as it is desired the 

58 



s 



vinegar to be manufactured by the generators shall be. If it 
is desired to manufacture 80-grain vinegar, start the generators 
with 80-grain vinegar; if 100-grain vinegar is to be manu- 
factured, use 100-grain vinegar to start the generators. It is 
best to start the generators by hand : have a bucket that will 
hold 2 gallons of vinegar, fill this bucket with vinegar and 
pour in on the false head. Do this each hour during the day. 
It will take 2 to 3 days to saturate the generator; this may be 
determined by testing the vinegar when it is drawn from the 
generator. When the acidity of the vinegar draws off is about 
the same as that poured on, the generator is ready for the low 
wines. If the arrangement for automatically feeding the gen- 
erators is ready, mix one gallon of low wine with 3 gallons of 
the same kind and strength of vinegar that has been used for 
acidifying the generator; allow this to feed into the generator 
through the feed pipe at a rate of about 2 gallons an hour (a 
stream the size of a straw running from the faucet gives about 
the required amount of feed ; start this vinegar stock through 
in the morning, and in the evening hold a lighted candle to the 
air holes, and if the flame is drawn in the generator has com- 
menced to get warmed up ; now reduce the size of the air hole 
about one-half, as care must be taken not to get the tem- 
perature up too high in starting the generators (the tempera- 
ture should be kept down to 80 degrees F. or below"), for two 
or three days. The size of the airholes may be reduced by 
making a round plug, cut away one-half of its diameter and 
insert it in the airhole. After the third day the temperature 
may gradually be brought up to 90 or 100 degrees F.. and 
then the generators should be in full working order. The 
worked temperature of a generator should be between 85 to 
100 degrees F. — 85 degrees the lowest and 100 degrees F. 
the highest. If the generators are worked by hand, use one half 
gallon of low wine to each 4 gallons of vinegar, poured over 
every hour during the day : close the vents at night to keep 
the temperature from running up too high. But to make a 
success of the vinegar business the dump system should be 
used and keep the generator going continuously. It is supposed 
that at least 5 generators will be started at one time, as it 
requires 5 generators to make a cask of finished vinegar in 
twenty-four hours. After running the starting vinegar through 

59 



generator No. 1, draw it off and run it through No. 2, and 
from No. 2 through No. 3, and so on as long as there is any 
acetic acid left in it. The mixture of vinegar and low wine used 
in starting before the generators will make full-strength 
vinegar should be run into barrels and worked up a small quan- 
tity at a time with the vinegar stock when the generators are in 
full working order. The temperature in the generator is con- 
trolled by the airholes at the bottom, the cover at the top and 
the feeding of the vinegar stock through the generator. It 
is understood that the airholes are all open when the generator 
is in working order; if the temperature gets too high in the 
generator, close some of the airholes with a plug to retard 
the circulation of the air, but never close them all on one side 
of the generator, as this injures the circulation of air through 
the generator. If the temperature has run up very high 
the vinegar stock may be fed through faster, but it is not 
best to cool down a generator by feeding it too fast, as that 
injures the acetic ferment. If the temperature in the generat- 
or gets too low, open all the airholes and spread the top cover 
a little to increase circulation of the air, and, if necessary, re- 
duce the feed. The operator should test the airholes fre- 
quently with a lighted candle to see that they are working all 
right. The temperature of the generator should be taken with 
a thermometer at the top of the generator between the cover 
and the false top, or through the draught holes or chimneys 
in false head. 

CARE OF GENERATOR ROOM. 

The temperature of the generator room should be kept 
at 30 to 40 degrees F. in the winter. This is not a very difficult 
matter except in zero weather, as the generators, generate 
a very considerable amount of heat themselves. The heating 
arrangement should be as close to the floor as possible, as the 
warm air naturally arises to the upper part of the room; for the 
same reason a generator room should be as low as possible. 
For 8-foot generators the room should not be over 12 feet high : 
the generator room should also be arranged so it could be well 
ventilated in the summer, especially at night. It is a good 
plan to have two or three trapdoors in the ceiling that may 
be raised at night, and have the outside openings (windows, 

60 



etc.) close to the floor; in this way the temperature of the 
generator room may be very much reduced, during extreme 
hot weather. 

USE OF ALCOHOLIC VAPOR IN THE MANUFACTURE 

OF VINEGAR. 

Section 3282, Revised Statutes, as amended by the Acts of 
March 1, 1879, reads as follows: 

No mash, wort, of wash, fit for distillation or for the pro- 
duction of spirits or alcohol, shall be made or fermented in any 
building or on any premises other than a distillery duly author- 
ized according to law: and no mash, wort or wash so made 
and fermented shall be sold or removed from and distillery 
before being distilled ; and no person, other than an authorized 
distiller, shall, by distillation or by any other process, separate 
the alcoholic spirits from any fermented mash, wort or wash; 
nopersonshallusespiritsoralcohol in manufacturing vinegar 
or any other article, or in any process of manufacture whatever, 
unless the spirits or alcohol so used shall have been produced 
in an authorized distillery, and the tax thereon paid. Every 
person who violates any provision of this section shall be 
fined for each offense not less than five hundred dollars nor 
more than five thousand dollars, and be imprisoned not less 
than six months nor more than two years: Provided, further. 
That nothing in this section shall be construed to applv to 
fermented liquors or to fermented liquors used for the manufac- 
ture of vinegar exclusively. But no worm, gooseneck, pipe, 
conductor or contrivance of any description whatsoever where- 
by vapor might in any manner be conveyed away and converted 
into distilled spirits, shall be used or employed or be fastened 
to or connected with any vaporizing apparatus used for the 
manufacture of vinegar; nor shall any worm be permitted on 
or near the premises where such vaporizing process is carried 
on : Nor shall any vinegar factory, for the manufacture of 
vinegar as aforesaid, be permitted withing six hundred feet 
of any distillery or rectifying house. But it shall be lawful 
for manufacturers of vinegar to separate, by a vaporizing pro- 
cess, the same alcoholic property from the mash produced by 
them, and condense the same by introducing it into the water 
or other liquid used in making vinegar. No person, however, 

61 



shall remove, or cause to be removed, from any vinegar factory 
or place where vinegar is made, any vinegar or other fluid 
or material containing a greater proportion than two per- 
centum of proof spirits. Any violation of this provision shall 
incur the forfeiture of the vinegar,fluid, or material containing 
such proof spirits, and shall subject the person or persons 
guilty of removing the same to the punishment provided for any 
violation of this section. And all the provisions of sections 
thirty-two hundred and seventy-six, thirty-two hundred and 
seventy-seven and thirty-two hundred and seventy-eight of the 
Revised Statutes of the United States are hereby extended 
and made applicable to all premises whereon vinegar is manu- 
factured, to all manufacturers of vinegar and their workmen or 
other persons employed by them. 

The section, as amended, no longer contains the restriction 
forbidding the use of alcoholic vapor and the distillation of 
fermented liquors in the manufacture of vinegar, and the 
manufacturers of vinegar are expressly authorized to separate 
by a vaporized process the alcoholic property from the mash 
produced by them, and to condense the same by introducing 
it into the water or other liquor used in making vinegar. But' 
it seems clear that the privilege as granted in the Act of March 
1, 1879, is limited; that it is not intended to permit the manu- 
facture of distilled spirits; that the mingling of the alcohol 
vapor with the water or other liquor must be confined to the 
purpose contemplated by the law ; and that any manner o\ 
contrivance whereby the vapor of alcohol could be conducted 
into a receptacle where it would or could be condensed by 
itself, and so become distilled spirits or any contrivance for 
cooling the liquid which receives the vapor to such a degree 
that a small or limited quantity of water or other liquid would 
be enabled to receive and condense an unlimited quantity of 
alcohol, is prohibited. Where artificial means are employed for 
condensing at vinegar factories it is required that the condens- 
ing vessels shall be open and uncovered, and that the condens- 
ing apparatus shall be simple in its construction. Closed or 
covered condensers .are permitted only in cases where the 
alcoholic vapor is condensed simply by being introduced into 
the liquid used in the production of vinegar, and in such cases 
the condensers must be provided with a manhole that will admit 

62 



of a ready examination of the whole interior of the condens- 
ing vessel. But the use of any worm, gooseneck, pipe, con- 
ductor, or contrivance of any description, whereby the vapor 
might be removed and converted into distilled spirits, is inter- 
dicted, "nor shall any worm be permitted on or near the premis- 
es where such vaporizing process is carried on.'' 

The absolute prohibition by the statute of a worm upon 
or near the premises gives additional force to the otherwise 
clear intent of the law, that the alcoholic vapor which the 
vinegar manufacturer is at liberty to separate from the mash 
shall not only be conducted to the liquid recehing the same by 
the shortest and most direct line practicable, but that the pipes 
used for this purpose must not be surrounded with water and 
must be capable of examination for their entire length. 

A closed coil cannot be maintained in a mush tub on the 
premises. If a coil is employed for the conveyance of water 
for the purpose of cooling the mash, the upper portion of the 
coil must be open, with flangs projecting upward to prevent 
overflow, making the upper ring of the coil in effect an open 
trough through which water flows and is continually exposed 
to view. 

It is expected that collectors will exercise a strict surveil- 
lance over each and every apparatus set up and used in their 
respective districts for the manufacture of vinegar by the 
introduction of alcoholic vapor into any liquid, and will in so 
doing be governed by the general principles as above set forth: 
and will also see that such an apparatus is not set up within 600 
feet of an}* distillery or rectifying house, except as provided 
hereinafter under the bead of "Vinegar Factories Established 
Prior to March 1, 1879." 

The provisions of sections 3276. 3277 and 3278, Revised 
Statutes, are applicable to all premises whereon vinegar is 
manufactured, and to the manufacturers, their workmen, and 
employes. 

Revenue officers have the same right to enter into vinegar 
factories and to examine the premises, apparatus, methods of 
operation, material in course of manufacture, and the product, 
as they have at distilleries and rectifying houses; and any re- 
fusal to admit them, or hindrance or obstruction of them in the 
performance of their duty, is punishable with like penalties. 

63 



Collectors and their deputies and revenue agents are ex- 
pected and required to visit all vinegar factories within their 
districts frequently, and to carefully examine the processes of 
manufacture, the machinery or apparatus in use, and the char- 
acter of the product, and make due report thereon. 

No apparatus for the separation of the vapor, other than 
by the shortest and most direct practicable method of intro- 
ducing the vapor from the mash to and into the fluid intended 
to receive and condense it, is warranted by law, and the pres- 
ence of any worm or other contrivance whereby the vapor 
can be condensed before or without infusion into water or some 
other liquid or material should be promptly reported to the 
collector of the district and to this office. 

When water is used as the recipient of the alcoholic vapor, 
the resulting mixture should be frequently tested, to see to 
what proof it is raised, and at what proof it is acetified. 

No person shall remove, or cause to be removed, from anv 
vinegar factory or place where vinegar is made, any vinegar 
or other fluid or material containing a greater proportion than 
2 per cent, of proof spirits. The vinegar or fluid removed from 
vinegar factories should from time to time be tested, to ascer- 
tain if it contains any greater proportion of proof spirits than 
is permitted by law. 

The production at vinegar factories of low wines exceed- 
ing 20 per cent, in proof is not to be permitted, except when 
specially authorized by the Commissioner of Internal Revenue, 
which authority will be given only when the necessity therefor 
is clearly shown. 

REGISTRY OF STILL SET UP FOR THE PRODUC- 
TION OF VINEGAR. 

Under the provisions of Section 3258, Revised Statutes. 
every person having in his possession or custody, or under his 
control, any still or distilling apparatus set up is required to 
register the same with the collector of the district in which it 
is, and forfeiture, penalty and imprisonment are provided for 
failure to so register. 

This law applies to all stills or distilling apparatus of what- 
ever size and for whatever purpose intended, and accordingly 

64 



collectors will invariably require the registration of all dis- 
tilling apparatus set up for the manufacture of vinegar. 

FIGURE D— STILL. 

The illustration represents a 3-chamber square wood still. 
This still should be made of 3-inch lumber, well bolted togeth- 
er. This still may be made any size to suit the builder. The 
cut represents a still with chambers 4 by 4 by 3 feet. The 
vapor pipe C may be made either of the bend or bow type or 
the double vapor pipe type, the same as the pipe shown in this 
cut. The bow type is made by fastening floor flanges to the 
floor. These flanges should be on a line in the center of cham- 
ber. Cut a piece of 1-inch pipe that will be long enough to 
come up within four inches of the top of the chamber; screw an 
L on this pipe, then cut another piece of pipe 12 inches long, 
screw this into the L; then cut a piece of pipe about 4 inches 
shorter than the first pipe, screw a floor flange on to the one 
end of this pipe and screw it into the L on the cross pipe; have 
bolts made that are long enough to go through the floor and 
extend up to the floor flange on the end of the pipe (then end 
of this pipe must be at least 3 inches above the floor of the 
chamber so as to give the steam a free exhaust). Have a 
thread cut the full length of these bolts so a lock nut may be 
run on them to the under side of the flange, also a nut to lock 
them to the floor. The top of this valve pipe must always be 
above the beer line in the chamber. There should be four of 
these pipes in chamber No. 2 and one in chamber No. 1. For a 
double-vapor pipe, use a 1-inch pipe screwed into a floor flange; 
cut a piece of 2-inch pipe the same length as the stand pipe ; 
screw a cap on one end of this pipe and a floor flange on the 
other. Slip the 2-inch pipe over the 1-inch pipe, and fasten the 
floor flange the same as the ends of the bow pipe. There 
should be about 3 inches clear between the top of the stand pipe 
and the top of the 2-inch pipe ; also the same clearance between 
the bottom of the flange and the floor of the chamber, so as to 
give the steam a free flow. 

There should be a try-cock (B) on each chamber. These 
try-cocks work on the same principle as a try-cock on a steam 
boiler; they must be above the beer line. There must also be 
a gauge glass (E) in each chamber, so as to indicate the height 

65 



of the beer in this chamber; a gate valve (D) in each chamber, 
so as to run the beer from one chamber to the other, and a 
vacuum valve (H) at the top of the still. 

(A, manhole; B, try-cock; C, vapor-pipe; D, gate or drop- 
valve; F, steam pipe; G, waste or slop pipe; H, vacuum valve; 
I, vapor pipe to condenser ; J, charge pipe, or pipe from beer 
pump to top chamber; L, iron or wood tank that contains con- 
densing can and the cold water that circulates around it; M, 
inlet cold. water pipe; N, overflow pipe; O, overflow pipe from 
the hollow inside of the condensing can ; P, draw-off pipe, to 
draw off the low wines from the condensing , pipe ; E, gauge 
glass; K, condensing can). 



66 



PART II. 



PRESERVES, JAMS, JELLIES, FRUIT BUTTERS, ETC. 

EQUIPMENT. 

The necessary equipment for the preserving kitchen is the 
necessary thermometer for determining- the proper density for 
preserves, fruit butters, etc., also the necessary saccharometer 
for determining the density of jelly, fountain syrup, etc., and 
the necessary scales, dippers, measures, cooling pans, etc. The 
secret of keeping color and keeping the fruit whole in preserv- 
ing is in cooking in small batches and cooling as rapidily as 
possible. Heat is communicated to solids by conduction, and 
to liquids by separation, therefore, in cooking a dense mass 
like preserves, jellies, etc., if the mass is large the heat pene- 
trates very slowly, as the weight and gluey nature of the mass 
makes it hard to separate, hence, retards the passage of the 
heat through it; consequently the part of the mass which 
comes into direct contact with the bottom of the kettle burns, 
which will cause the preserves to have a scorched flavor and 
dark color. This will also apply, to a certain extent, if after the 
batch is partly cooked the cooking is stopped and the mass 
is allowed to stand until ebullition or boiling ceases, and start- 
ed again. Hence, when a batch is started, the steam should not 
be closed off the kettle until it is finished. For this reason it 
is also necessary to gradually add more steam as the mass is 
condensed or "cooked down," as we term it: also in the effort 
of the heat to penetrate large masses the ebullition is so strong 
that it causes the fruit to break up much more than when cook- 
ed in small batches, and it is for this reason that we use the 
opposite method when cooking apples for apple butter, apple 
juice, etc. When apples are cooked we use only enough water 
to confine the steam, and as the fruit becomes soft the mass be- 
comes dense, and in the effort of the steam to pass through it. 
it causes a strong ebullition, or boil, which causes the apples to 
break up into a fine pulp, also the heat being confined (see 

67 



canning) causes a much higher temperature, which hastens 
the cook. It is also very necessary to cool the preserves, jams, 
etc., as rapidly as possible, hence, the necessity of having a 
large number of pans that will hold about 2 to 3 gallons each 
for cooling preserves, and a cooling table for jams and fruit 
butters. The temperature of preserves, jams, etc., is about 221 
degrees F. when first taken from the kettle, and as fruits, 
syrups, etc., will continue to oxidize and turn dark until they 
cool to a temperature of about 160 degrees, it is necessary to 
cool them as rapidly as possible.. 

EQUIPMENT FOR PRESERVING. 

First, we will want some wood trays that will hold about 
two dozen jars, size 1}4 by 13M by 18j^ inside or \ l / 2 by 15 
by 21 inches outside. The writer's method of making these 
trays is to use some inch lumber, dressed on both sides, 1 5 
inches wide and 21 inches long, for the bottom, thret siae 
strips, the back strip 1}4 by 1% by 18^4 inches long; the two 
side strips 1J4 by 1% by 15 inches long. Next, we will want 
several iron crates or cages 1 by 44 by 62 inches inside. (See 
illustration in back of book). 

CAGE. 

To make these crates first make a rim of % by 1 inch iron, 
drill some y^-'mch rivet holes in two sides of this rim 3 inches 
from centers, and rivet the bottom slats onto this rim. The 
bottom slats should be of % by 1 inch iron turned up at each 
end so as to rivet on the outside of the rim, also two iron slats 
lengthwise of the crate, about 14 inches from the side, to 
strengthen the cross slats; 4 chains linked to each corner which 
should come to a center ring into which the hook from the 
hoist cable may be hooked, so as to raise and lower the cage 
into and out of the process tank. (See cut). 

PROCESSING VATS. 

These vats should be made of good 2-inch pine lumber, 20 
inches deep, 50 inches wide by 70 inches long, with an angle 
thermometer in the side or end, about six inches above the 
bottom. 

68 



KETTLES. 

The most desirable kettles for cooking preserves are cop- 
per kettles of 25 to 30 gallons capacity. For jams, 40 to 50 
gallons capacity. For fruit butter, catsup, etc., 150 to 200 gal- 
lons capacity. These kettles should have a quick opened draw- 
off valve at the bottom. The large kettles should have an agi- 
tator, or mixer, in them. This is very necessary for both cat- 
sup and fruit butters. 

COOLING TABLES. 

As we have noted in the previous chapter, if it is desired 
to keep the natural color of the fruit, it is very essential that 
we cool preserves, jams, fruit butters, etc., down to 160 de- 
grees of temperature as rapidly as possible. Cooling pans will 
answer for the purpose for high grade preserves and jams, but 
for the cheap goods, which are cooked in large volume, it will 
require a larger cooling capacity. The writer has found the 
most satisfactory method of accomplishing this is by what 
he calls a cooling table. This table may be either on casters 
or stationary. Make a table 10 inches deep, 30 inches wide and 
60 inches long. The table should have a 2-inch draw-off valve 
in the bottom at one end, and a group of five or six %-inch 
copper pipes in it, arranged similar to the steam pipes in a 
cider evaporator. These pipes may be purchased from any 
manufacturer of cider evaporators. These pipes must not be 
stationary in the table, for it is necessary to take them out to 
clean them, and the table. It is also necessary to have several 
tables, where a variety of preserves, jams, fruit butters, etc., 
are manufactured, and this group of water pipes, as we will 
call them, may be transferred from table to table. Have a 
valve at the intake end to cut off the flow of water through 
the pipes, also a hose coupling above this valve so as to at- 
tach a water hose, using a hose connection. There should also 
be a valve at the overflow end of the pipe, so as to regulate the 
flow of water through them. Place this group of pipes in the 
table ; fill the table with the goods it is desired to cool, attach 
the water hose, turn on the water and let it flow freely through 
the pipes at first. In this way the goods may be cooled down 
below the danger point in a short time. This method of cool- 

69 



ing the goods will also push forward the work, as the operator 
can get his goods into the containers, and make a clean-up each 
day, whereas it is impossible to do this if the goods are cooled 
in tubs or wood boxes, as wood is a poor conductor of heat, 
and it requires a long time to cool the jams, etc., below the 
point where carbonizing ceases, and at a density that will pre- 
vent the fruit floating (140 degrees) when filled into the con- 
tainer. If one has a steam cider evaporator, when not other- 
wise in use, it may be used for a cooling table. 

COOLING TROUGH FOR PRESERVES. 

This is an arrangement for the rapid cooling of preserves 
in cooling pans. Make a wood trough about 36 inches wide, 
12 to 16 feet long, and 8 inches deep. Both this and the cool- 
ing table should be made of 2-inch dressed lumber. Have an 
intake for water in the bottom at one end and an overflow 
about four inches above the bottom at the other end. Have 
four wood slats about an inch square lengthwise the bottom 
so as to hold the pans up clear of the bottom of the trough, so 
as to permit a full flow of water under them. With. this ar- 
rangement the preserves may be cooled down below the dan-" 
ger point of losing color rapidly. 

DRIP TROUGH. 

This is a device for filtering jelly juices, which consists of 
a tier of 2 or 3 V-shaped troughs. The writer usually builds 
them in a stand of three troughs, one above the other, the bot- 
tom of the lower trough about 15 inches above the floor, the 
next one about 8 inches above the top of the bottom one, and 
the third one 8 inches above the second one. Make three sets 
of legs of 4 by 4 dressed pine lumber. The troughs are made 
of dressed inch lumber, 18 inches wide and 16 to 18 feet long, 
with a spread of 18 inches at the top. There should be a parti- 
tion in each trough every 12 to 14 inches apart. This partition 
should be made of 2-inch dressed lumber cut to the level of 
the trough, and set down in the trough about 2 inches below 
the top and within three inches of the bottom. This partition 
should be rounded out at the top to about 3 inches to center. 
The object of this partition is not only to strengthen the 
trough, but also to act as a support to the cloths to keep them 

70 



from sagging. There should be a strip \ l / 2 inches thick, 2 
inches wide and 16 feet long on the outside of the top of the 
trough. There should be 8 blocks % inch thick, 4 inches 
square, 2 l / 2 inches below the bottom of the top strip on each 
side of the trough. Make a half inch hole through these blocks 
and through the trough to pass a half inch bolt through. This 
bolt should be long enough to pass through an inch hardwood 
button with a thumb tap or nut on it. The hardwood button 
is made an inch thick, 2 inches wide, and 6 inches long. Also 
a loose strip 1 inch thick, 2 inches wide and 16 feet long. When 
preparing the drip cloth for filtering juices, (for a cloth the 
writer usually uses fairly heavy unbleached muslin ) wet the 
cloth and stretch it well across the top of the trough, draw the 
cloth down over the strip at the top of the trough, then place 
the loose strip against it snug up under the top strip; fasten 
it in place with the wood button. This will keep the cloth 
stretched tight, and the drip trough is now ready for use. By 
this arrangement, if proper care is taken in preparing the juice, 
there should be no difficulty experienced in getting clear juice. 

FRUIT JUICES. 

APPLE JUICE FROM WHOLE APPLES. 

As apple juice is the body of many of our preserves, jams, 
jellies, etc., our first formula will be for apple juice made from 
fresh apples. Apple juice that is to be put away for use after 
the apple season is over should be made from early apples, 
particularly if used for jelly. Jelly juice for storage should be 
made by the middle or last of October, as pectin, which is the 
jelly-making property in the juice, is more or less converted 
into sugar as the fruit ripens. To make apple juice, have a tank 
that will hold about 2,000 pounds of apples, about 4 feet in 
diameter and 4-foot stave. This will make a tank 4 feet diam- 
eter and 3 feet 6 inches deep inside. Make a tight cover, hing- 
ing one-half of the cover. Have an exhaust pipe 6 by 6 inches 
to carry off the steam. L'se a perforated coil, or cross, to carry 
the steam into the tank. Make a 3-inch hole in the bottom 
within about two inches of the side ; use a piece of 4 by 4 lum- 
ber to make a plug to fit this hole; allow the top end of the 
plug to extend up through the cover of the tank about six 

71 



inches. Attach a lever to the top end of the plug; make a 
guide about 18 inches above the bottom of the tank for the 
lower end of the plug to work through. This will be all the 
draw-off valve required. Set the tank upon a platform high 
enough so a 5-gallon pail will go under the plug or valve open- 
ing. Fill the tank with apples ; run in enough water to cover 
the steam coil, about six inches. Cook until the apples are well 
pulped, then add enough water to make 10 gallons of water 
to each 100 pounds (5 gallons to the bushel) of apples; turn 
on the steam again, and let the apples just come to a boil and 
pass them through the drip trough while hot. 

APPLE JUICE MADE FROM CIDER PUMACE. 

Pectin, which is the property found in all fruit juices, used 
for making jelly, which causes the jelly to coagulate or con- 
geal, is formed by heat from pectos, and as pectos is found 
principally as solids in the fruit, and not in the juice or cider, 
if we extract the juice as we do from the apples in dder-maic- 
ing, we still have the pectos remaining in the pumace, and 
juice made from this pumace will make fully as fine jelly as 
juice from the whole apples, with the possible exception of 
some loss in flavor caused by the reduction of fruit sugar car- 
ried off in the cider, and if the juice is used to blend with other 
juices, and for jams, etc., this loss of flavor is hardly notice- 
able. The above will apply to grape pumace or the pumace of 
any fruit from which the juice has been extracted. The apples 
used for cider, the pumace of which is used for jelly juice, 
should be well washed, in fact, all apples used for cider should 
be washed, (see cider) not only from a sanitary point of view, 
but the washing removes a number of undesirable germs, such 
as mold bacteria, etc., which retards vinous ferment in our 
cider. Pumace used for making jelly juice must be fresh, for 
if ferment sets up, and it will set up in a very short time in 
apple pumace; and juice made from this fermented pumace 
will not make jelly, therefore, if the weather is warm, the 
pumace should be used within six hours of the time they come 
from the press. Formula — To each 100 pounds of pumace add 
5 gallons of water; turn on the steam and cook the pumace un- 
til it is cooked to a liquid mass, then add 5 gallons more water; 

72 



bring to a boil and pass the juice through a drip trough while 
hot. 

APPLE JUICE MADE FROM APPLE WASTE. 

This apple waste is the parings from the apples when pre- 
paring the evaporated apples. They are dried and sold to the 
jelly manufacturers for making the cheaper grades of jam and 
jellies. If the waste is nice light colored waste, use 1 gallon 
of water to each pound of waste. If the waste is dark it is 
an indication that it is made of over-ripe apples, or was not 
gotten into the drier before ferment set up, and it may be 
necessary to reduce the amount of water. Put the waste into 
the apple cooking tank; add */> of the water and cook until 
the waste is soft, then add the remaining required amount of 
water, cook 20 minutes longer and pass through the drip 
trough, if the juice is intended for glass jell}-. After all of the 
juice that will pass freely through the drip cloth has dripped 
out, pass the remainder of the pinnace from the drip trough to 
the press, and press out the remaining juice. If the juice is 
not required for glass jelly, pass it direct from the cooking tank 
to the press. It is necessary to have a press when waste is 
used for juice, as a large percentage of the juice cannot be ex- 
tracted by dripping only. The same holds good to a more or 
less extent when making pure fruit juices. 

APPLE JUICE IN JUGS. 

For storing apple juice for future use where no preserva- 
tive is used, use 5-gallon jugs as containers. After the juice 
has passed through the drip trough, put it into a kettle and 
heat it to a temperature of 190 degrees F. Have a half-barrel 
or tub to set the jug in when filling, as this will save waste. 
Fill the jugs with juice until the juice flows over the top; this 
will exhaust all the air in the jug, which is necessary, as there 
is no after-process or cooking to destroy any bacteria that may 
remain in the jug. Use a wood plug two inches long, small 
enough to go into the mouth of the jug, to force out enough 
of the juice to permit the cork to be driven in the jug. Cork 
the jug as quickly as possible, drive the cork down r / 2 inch 
below the top of the jug, and fill the space with a wax made 
with 2 pounds of paraffin and 1 pound of rosin. The identify- 

73 



ing mark should be stamped on the wax before it becomes too 
hard. The writer uses a rubber stamp and a paste made with 
lamp black and gasoline. If the identification mark is placed 
here, when the jug is opened the mark is destroyed, and will 
save confusion when the jug may be used for some other kind 
of juice. 

CONDENSED APPLE JUICE. 

For the cheap grades of jelly and jam the apple juice may 
be condensed. For jelly reduce the apple juice from 4 gallons 
to 1 gallon or to 215 degrees on the thermometer. Fill into 
jugs while hot, cork and seal. When the juice is used for jelly. 
if no other fruit juice is added, add one gallon of water to each 
gallon of apple juice, and 16 pounds granulated sugar. 

For jams, reduce the apple juice from 6 gallons to 1 gal- 
lon, or to 218 degrees on the thermometer. This juice may be 
kept in casks, barrels or kegs, if kept in a cool place. 

STRAWBERRY PRESERVES. 

Our first formula under this head will be strawberry pre- 
serves. The preserves made by this formula should be of good 
color, the fruit whole and transparent. An A-l registered 
thermometer should be used to determine the required density 
when cooking preserves. There are a number of various 
makes of thermometers for this purpose. The temperature 
given here will be for sea level, or about sea level altitudes, 
(see table of density and altitude) and will answer for all sec- 
tions, except the mountain plateaus or any elevation above 500 
to 800 feet. For any elevation above 500 to 800 feet, deduct 
1 degree for each 500 feet of altitude, as example : In the val- 
ley of the middle west (Chicago or Cincinnati) the required 
density for cooking strawberry preserves is 220 degrees; at 
Canon City, Colorado, at an altitude of 5,300 feet, the requir- 
ed density for cooking strawberry preserves is 210 degrees, 
a difference of 10 degrees. As this formula calls for no pre- 
servatives, it will be necessary to process (sterilize) the pre- 
serves, (see process for glass goods, page 61). 

FORMULA NO. 1. 

Use 15 pounds of berries, 20 pounds of granulated sugar, 

74 



and ]/ 2 gallon of water. Make a syrup with the water and 
sugar, and cook this syrup to 266 degrees on the thermometer, 
then add the herries. The syrup will not burn at this high 
temperature, nor is it going to damage the berries, even though 
the syrup may granulate when the berries are first added to 
it. Let it cook slowly, and everything will come out all right. 
Cook the batch slowly and in a short time the temperature of 
the syrup will be reduced to about 215 degrees, caused by the 
syrup absorbing the juice in the strawberries. Continue the 
cook until the thermometer registers a temperature of 220 de- 
grees. It will be necessary to pay close attention to the ket- 
tles and reduce the steam as the syrup thins up, otherwise the 
preserves ma}- boil too strong and break up the berries. After 
the preserves have cooked to the required density (220 de- 
grees) take them out into shallow pans, (see equipment). The 
writer would advise using two pans for each batch, and after 
the preserves have cooled to 160 degrees, they may be doubled 
up and one pan made to hold the contents of two pans. Skim 
all the foam off the preserves as soon as they come from the 
kettle, for if this foam or scum is left on the preserves until 
they become cold, it will show white blotches in them when 
they are bottled. The preserves should remain in the cooling 
pans until they are cold before filling them into bottles. It is 
also necessary to stir them frequently when they are first taken 
out of the kettle, or thev will oxidize or lose color. As the 
berries are very tender while hot, care must be taken in doing 
this. The writer's method is to use a small dipper, dipping 
the syrup from one side of the pan and pouring it over the 
berries. If one has a cooling trough, and they should have, 
(see equipment) it will not be necessary to stir the preserves 
after they have cooled off some. The syrup should be dipped 
up and poured over the berries a few times when first put in 
the cooling trough. This will cause them to sink into the 
syrup and absorb it better. After the preserves have cooled, 
fill them into the bottles, and let them stand from 2 to 4 days 
before capping so as to allow the berries time to take up as 
much of the syrup as possible, otherwise they may float in 
processing. Cap the jars and process the preserves 30 minutes 
at 180 degrees. 



75 



NO. 2 STRAWBERRY PRESERVES. 

Use 15 pounds of strawberries, 25 pounds of granulated 
sugar, 4 gallons of apple juice. Make a syrup of the apple 
juice and sugar, and cook it to 240 degrees. Add the straw- 
berries and cook to 220 degrees. Process 30 minutes at 180 
degrees. 

NO. 3 STRAWBERRY PRESERVES. 

Use 20 pounds of strawberries, 25 pounds of granulated 
sugar, 10 gallons apple juice, 30 pounds of glucose. Make a 
syrup of the apple juice and sugar. Cook to 240 degrees; add 
the berries and cook to 218 degrees, then add the glucose and 
cook to 221 degrees. Process 25 minutes at 180 degrees. Any 
goods that contain glucose will require a shorter process, as 
a rule, than goods containing sugar only. 

NO. 1 RED RASPBERRY PRESERVES. 

Use 12 pounds of red raspberries, 15 pounds of granu- 
lated sugar, 1 gallon of water. Add the sugar and water and 
cook the syrup to 220 degrees; add the raspberries and cook 
to 221 degrees. Do not cook the syrup high before adding the 
berries, as they do not contain the juice the strawberries do, 
and a heavy syrup will coat them and make the berries hard. 
Process the red raspberries 25 minutes at 180 degrees. The 
other grades of red raspberry preserves are made in the same 
way as the strawberry preserves, except do not cook the syrup 
above 220 degrees. 

NO. 1 BLACKBERRY AND BLACK RASPBERRY 

PRESERVES. 

Use 25 pounds of berries, 25 pounds of granulated sugar, 
3 gallons of water. Put the water into the kettle ; add the ber- 
ries and cook slowly 10 minutes, then add the sugar and cook 
to 220 degrees. It is very necessary that the blackberries and 
black raspberries should first be cooked in water, or apple 
juice, before the sugar is added, for the same reason as given 
in the formula for red raspberries — the heavy syrup will coat 
the berries and make them hard. The formula for the No. 2 
and No. 3 grade is the same as for strawberries, except that 

76 



black raspberries and blackberries may be cooked in double 
batches, i. e., 28 pounds of berries for No. 2 and 40 pounds of 
berries for No. 3, and a corresponding amount of apple juice, 
sugar and glucose. Process the same as red raspberries. 

CHERRY PRESERVES. 

Cherry preserves may be made either with the sweet or 
sour cherries. If the sweet cherry is used, it will be necessary 
to color them with carmine or some artificial color, (see mara- 
schino cherries) and while the sweet cherries make a finer ap- 
pearing preserve, the flavor is not so fine as preserves made 
from the sour cherries. Either the early Richmond or Mont- 
morency cherries make the best preserves. Use 20 pounds of 
pitted cherries, 25 pounds of sugar, and 2 gallons of water. 
Put the water in the kettle : add the cherries, and cook them 15 
minutes very slowly. Then add the sugar and cook the cher- 
ries to 220 degrees. Process 35 minutes at 180 degrees. 

NO. 2 CHERRY PRESERVES. 

Use 30 pounds of pitted cherries. 45 pounds of granulated 
sugar, 3 gallons of apple juice. Cook the cherries in the apple 
juice 15 minutes; add the sugar, and cook to 220 degrees. 
Process 35 minutes at 180 degrees. 

NO. 3 CHERRY PRESERVES. 

Use 20 pounds of pitted cherries, 25 pounds of granulated 
sugar, 25 pounds of glucose, 10 gallons of apple juice. Cook 
the cherries in the apple juice 15 minutes ; add the sugar, cook 
to 218 degrees; add the glucose, and cook to 221 degrees. 
Process 30 minutes at 180 degrees. 

BLUE AND DAMPSON PLUM PRESERVES. 

The blue or dampson plums are tough skinned plums, and 
do not take the syrup or sugar readily, and again the preserves 
have a much better appearance and flavor, if the plums are 
cooked in water until the pits are exposed, or the plums are 
broken up. LTse 30 pounds of plums, 30 pounds of granulated 
sugar and 2 gallons of water. Cook the plums in the water 15 
minutes, then add the sugar, and cook to 220 degrees. Process 
35 minutes at 180 degrees. 

77 



NO. 2 BLUE PLUM PRESERVES. 

Use 50 pounds of plums, 80 pounds of granulated sugar 
and 6 gallons of apple juice. Cook to 220 degrees. Process 
30 minutes at 180 degrees. 

NO. 3 BLUE PLUM PRESERVES. 

Use 40 pounds of plums, 50 pounds of granulated sugar, 
15 gallons of apple juice, 35 pounds of glucose. Cook the 
plums in the apple juice 15 minutes; add the sugar and glu- 
cose, and cook to 221 degrees. Process 25 minutes at 180 
degrees. 

GREEN GAGE PLUM PRESERVES. 

To make very fancy green gage plum preserves, the skins 
of the plums should be pricked with a sharp-pointed instru- 
ment of some kind. This will prevent the cracking and peel- 
ing off of the skin, when they are cooked in the syrup. It 
necessitates considerable labor, but will pay when making 
high grade goods. To do this, get some fine brass wire, about 
the size of a knitting needle; cut the wire into about inch and 
one-half lengths, press about a dozen of the wires through a 
cork about an inch thick, and use this to prick the plums. Use 
50 pounds of plums, 30 pounds of granulated sugar, 2 gallons 
of water. Make a syrup of the water and sugar, bring the 
syrup to a boil, add the plums, and cook very slowly at 218 
degrees, cool in cooling pans, and process 25 minutes at 170 
degrees. 

PEACH PRESERVES— CLINGSTONES. 

Cling peaches make the best preserves, as they are firmer 
and will not break up while cooking. To peel the peaches, 
first cut around them the flat way of the pit, then use a pitting 
spoon to remove the pit. Make a potash lye (the common box 
lye, such as is used by the housekeeper will answer) solution, 
(see canned peaches). LTse 4 pounds of lye to 50 gallons of 
water. Keep the lye solution boiling hot, while dipping the 
peaches. Use a blanching or dipping basket that will hold 
about a half bushel. These baskets may be had at any of the 
machine supply houses. Do not have the mesh in these 

78 



baskets too large, not over J^ inch. Dip the peaches in the 
hot lye solution, keeping them agitated all the time. When 
the skin has all disappeared, empty the peaches out of the 
basket into cold fresh water; stir them around well in this 
water, and then transfer them to a second fresh water. Let 
them remain in the second water 15 to 20 minutes, then trans- 
fer to a third fresh water, letting them remain in this water 
15 to 20 minutes, when the peaches will be free of all lye. 
After the peaches have gone through the three rinsing wa- 
ters, there need be no fear that any of the lye remains in the 
peaches. Or if one has a large vat with an overflow pipe at 
one end and the water is kept running through this vat. the 
blanching baskets may be dropped into this vat and allowed to 
remain in it 10 minutes, when all of the lye will be removed. 

PRESERVE FORMULA. 

Use 15 pounds of peaches, 12 pounds of granulated sugar, 
and 1 gallon of water. First blanch the peaches in boiling wa- 
ter about 3 minutes. Make a syrup of the sugar and water, 
bring it to a boil; add the peaches, and cook them to 218 de- 
grees. Cool the peach preserves as rapidly as possible. Pro- 
cess 40 minutes at 180 degrees. 

BLANCHING. 

All stone fruits, such as apricots, peaches, also pears, 
quinces, pineapple, etc., should be blanched or cooked for a 
short time in boiling water before they are put in syrup, other- 
wise the syrup will coat the dry fruit, and cause it to shrink 
and become hard. The blanching, or dipping basket alluded 
to in the chapter on cling peach preserves, will answer for this 
purpose, but a better arrangement is to have a heavy tin ves- 
sel made, 15 inches in diameter at the top and 12 inches in di- 
ameter at the bottom, and 15 inches deep, with wire handles 
at the top. These handles should be at least six inches long, 
so that the operator may handle it comfortably when blanch- 
ing a batch of fruit. Puncture the basket all the way around, 
and to within three inches of the top, with %-inch holes, also 
have 6 or 8 half-inch holes in the bottom. Have a heavy cover 
made that will slip down into the basket about four inches. 
Fill the basket, or collander, with fruit. Have the water boil- 

79 



ing either in a kettle or in a wooden tank prepared for the pur- 
pose, with a steam coil or cross in it. Drop the basket with 
the fruit into the boiling water the required time. 

PRESERVED PEACHES— FREESTONES. 

Prepare the freestone peaches in the same way as the 
clingstones, except do not blanch the peaches over 2 or 3 
minutes. Cook to 218 degrees and process 30 minutes at 180 
degrees. Peach preserves, or, in fact, any kind of preserves 
made from canned stock, will need no blanching, as they get 
the required cook when they are processed. 

APRICOT PRESERVES. 

As the growing of apricots is virtually confined to the 
Pacific coast, most apricot preserves and jams are made from 
canned goods. If the preserves are made of fresh fruit, the 
apricots may, or may not, be peeled. The peeled apricots 
make the finer goods, but they are much harder to hold up, as 
they will break in cooking. If made of canned stock, the pre- 
serves are usually made of unpeeled apricots, as it is almost 
impossible to get the peeled stock that will stand the cook re- 
quired for preserves, after they have gone through the first 
process of canning. If canned goods are used, (and this ap- 
plies to all preserves made from the stock stored in cans or 
stone jars) drain off the syrup, and put it into a kettle, and if 
necessary, add some water, then add the required amount of 
sugar, and cook the syrup as advised in the various formulas. 
Add the fruit and cook to the required degree. Cook the apri- 
cots to 218 degrees. Process 25 minutes at 180 degrees. 

FORMULA. 

Cut the apricots in half; remove the pits. Blanch four 
minutes. Use 15 pounds of apricots, 12 pounds of sugar, and 
one gallon of water. Make a syrup of the sugar and water; 
bring it to a boil, then add the apricots, and cook slowly to 218 
degrees. 

QUINCE PRESERVES. 

Quinces should be thoroughly ripe for preserves. If 
the quinces come to the factory green, they must be kept 

80 



until they are yellow ripe. Pare and quarter the quinces, 
saving the waste for use with the small inferior quinces to 
make jelly juice. Use 30 pounds of quinces, 20 pounds of 
granulated sugar, 2 gallons of water. Cook the quinces in the 
water until they are soft, but not long enough to peel off. 
Then add the sugar and cook slowly ; the longer they cook 
the better the color of the preserves. Cook the quinces to 220 
degrees. Process 35 minutes at 180 degrees. 

PEAR PRESERVES. 

Pears must be yellow ripe to make good preserves. If 
green pears are used the preserves will be hard and insipid. 
Peel and cut the pears in halves; use 30 pounds of pears, 25 
pounds of granulated sugar, 2 gallons of water, blanch 
the pears 5 minutes; then put them in the kettle with the 
water, and cook them until they are soft, but not long 
enough to peel off or get mushy on the outside. Add the sugar 
and cook to 220 degrees. Do not cook the pears too slow, as 
a very long cook will cause the pears to have a pink cast, 
or color. Process 40 minutes at 180 degrees. 

LOGANBERRY PRESERVES. 

Twelve pounds of loganberries, 15 pounds of granulated 
sugar, 1 gallon of water. Cook the loganberries in the same 
way as red raspberries. Loganberries and red raspberries, 
and loganberries and blackberries make a fine blended pre- 
serve, as also currents and red raspberries. 

FIG PRESERVES. 

Use 12 pounds of figs, 12 pounds of granulated sugar, 1 
gallon of water. Blanch the figs 15 to 20 minutes. Make a 
syrup of the sugar and water, add the figs and cook to 220 
degrees. The fig preserves should be cooled rapidly, or they 
will get very dark and have a scorched flavor. Figs are bad 
floaters, and the writer has found it advisable to arrange to 
weight them down in the syrup until they are cool. To 
do this, have some heavy tin covers made that will fit down in 
the cooling pans; the covers should have a number of y* inch 
holes in them. Lay these covers on the figs, and, if necessary, 

81 



have some clean stones to make additional weight, or if there 
are a surplus of cooling pans, these may be used for weighing 
down the figs, by filling them part full of water, but do not 
use these covers until the figs are cooled down to about 160 
degrees. Process 40 minutes at 170 degrees. Figs are peeled 
in the same way as peaches, with a lye solution. 

ORANGE PRESERVES. 

Use small California naval oranges. Slice the round 
way of the orange, in circles about ]A, inch thick. Soak the cut 
orange in cold water 24 hours, changing the water once, then 
blanch the oranges in a solution of 2 ounces of bicarbonate of 
soda (common baking soda) and 10 gallons of water for 10 
minutes. Then put them in cold fresh water for 15 minutes. 
Use 20 pounds of blanched oranges, 20 pounds of granulated 
sugar, 2 gallons of water. Put the oranges in the kettle with 
the water, and cook them slowly 5 minutes; then add the sugar 
and cook to 220 degrees. Process 30 minutes at 170 degrees. 

SHREDDED ORANGE PRESERVES. 

Use California navals. Slice the oranges in thin chips, 
not over 1-16 of an inch thick; we do not want the oranges 
cut into full round slices, but chips. Soak and blanch the 
oranges in the same way as for orange preserves. Use 20 
pounds of chipped, or shredded oranges, 25 pounds of granu- 
lated sugar, 2 gallons of water. Cook the oranges in the same 
way as orange preserves to 220 degrees. Process 30 minutes 
at 170 degrees. To shred or chip the oranges, make an in- 
strument, only on a small scale, similar to the old hand sauer- 
kraut cabbage cutting machine. For knives for this instrument 
use a small piece of an old hand saw. 

ORANGE MARMALADE. 

The English and Scotsh marmalade is made with the Sa- 
vila, or bitter orange, but a fair imitation can be made of 
either the California or Florida orange — the writer prefers 
the Florida orange. Peel the orange, removing as much of the 
white inside skin as possible. Thread the skin into strings 
about the size of a wheat straw, and soak it in cold water 24 
hours. Blanch in the same way as for orange preserves. Chop 

82 



or cut the oranges, and press out the juice. Do not press the 
juice out of the oranges until the peel is ready, as there is much 
less danger of ferment setting in if the juice remains in the 
orange until required for use. When the orange peel is 
ready, use 1 gallon of orange peel, one gallon of orange juice, 
12 pounds of granulated sugar. Cook to 220 degrees . Process 
30 minutes at 170 degrees. 

PINEAPPLE PRESERVES. 

Pineapple cannot be cooked in heavy syrup until after it 
takes a certain amount of sugar. Either slices, chunks, or 
spears make nice preserves. The pineapple, must be eyeless 
and colorless. After peeling and coring the pineapple, blanch it 
in boiling water 15 minutes. Drain well, and put in cooling 
pans, and add 6 pounds of dry granulated sugar to 12 pounds 
of pineapple. After the pineapple remains in the sugar several 
hours part of the sugar will dissolve and syrup will form. Now 
the pineapple should be stirred until all the sugar is dissolved, 
and again the last thing before leaving the factory at night. 
After the pineapple remains in the first sugar 24 hours, it is 
ready for the second process. 

Second — Drain the pineapple. Put the syrup in a kettle 
add 4 pounds of sugar to the gallon of syrup, and cook to 28 
degrees on a Beaume's saccharometer, or syrup scale. Cool 
the syrup, to 200 degrees, and cover the pineapple with this 
second syrup. Let the pineapple remain in this syrup 24 hours. 

Third — Drain the pineapple the second time. Put the 
syrup in the kettle, and bring it to a boil. Add the pineapple; 
cook to 218 degrees. Take the preserves out into the cooling 
pans. Let it remain in the syrup 24 hours before it is bottled. 
Process 30 minutes at 180 degrees. The syrup left over from 
the preserves may be used in fountain syrup. (See fountain 
syrup.) 

PROCESSING PRESERVES IN GLASS OR STONE JARS 

Let the preserves remain in the cooling pans over night 
then fill them into the jars. Cap the jars and let the preserves 
stand two or three days before processing, as this will give 
time for the syrup to penetrate the fruit, which will prevent the 
floating of the fruit during the process. If the processing is 

83 



done in open wood tanks heat the water to about 120 degrees; 
lower the jars into the water gradually, for if they are plunged 
into the water too suddenly the breakage will be excessive. 
Bring the water up to the required temperature for the re- 
quired time. When the goods have had the required process, 
raise them out of the process very slowly — a good rule is to 
take about 4 minutes from the time the top of the jars appear 
until they are raised clear of the water. If the goods are pro- 
cessed in very warm weather, it will not be necessary to 
use as much care in raising the glass out of the process tank 
as when the weather is cool. The process water should be 
cooled down to 120 degrees, each time before the ^lass enters 
the process tank. 

The Pure Food Process Company of Baltimore, Md., 
manufactures a process kettle for processing glass, ar- 
ranged so as to reduce the temperature of the goods grad- 
ually below the danger line, therefore reducing the possibility 
of breakage. The writer has never used one of these kettles, 
but believes them a good thing. 

PRESERVES MADE FROM CANNED FRUITS. 

When preserves and jams are made from canned fruits, 
figure the amount of fruit and sugar in each can or jar, if only 
fruit and sugar has been used. Drain off the juice or syrup, 
put it in a kettle, add the remaining amount of sugar required 
by the formula, and proceed in the same way as for goods made 
from fresh fruit. It will be understood that fruit stored in cans 
or stone jars will need no blanching. 

JAMS. 

As the various pure food commissions have ruled that ever 
so limited an addition of pure apple juice in the manufacture of 
preserves and jams is an adulteration, there is very little differ- 
ence in preparing pure preserves, and pure jams, except that in 
preparing the jam we may use small and crushed fruit, cook in 
much larger batches as color is not such an item is it is in whole 
fruit preserves, neither will it be necessary to use the same care 
in handling the fruit in filling the containers as the word jam 
in this country signifies preserves, made from broken fruits; 
consequently we can reduce the cost of manufacturing to some 

84 






extent. Now while it is unquestionably a fact that the flavor 
of most preserves, jams and jellies, particularly is this so of 
berries, are much improved by the addition of apple juice and 
unquestionably apple is as pure a food product as the ber- 
ries or other fruit used in these goods. We all know the great 
objection that the consuming public, has to store goods of this 
kind, is the oversweet, insipid flavor, and the addition of apple 
juice adds the required acid to tone down this over-sweet flav- 
or. The housekeeper recognizes this fact, and a great many of 
them use apple juice when preparing the goods at home, yet it 
is a criminal offense to put these goods on the market unless 
they are labeled "apple and berries, etc." and no manufacturer 
cares to use this combination label on his best goods, owing to 
the fact that the consuming public have been, and are still be- 
ing educated to believe that goods bearing a compound label 
are not wholesome food products. Now the writer is not op- 
posed to a pure food law that will absolutely prohibit the use of 
any substance in the manufacture of food products that is in- 
jurious to health, regardless as to what it may be, even though 
it may prohibit the manufacture of any food products, and this 
should include salycitic acid, benzoate of soda, alum, etc. pro- 
viding they are proven Lo be injurious to health (which they 
have not been up to the time of this writing), also all impure 
and decayed fruit and vegetables, and a strong law that will re- 
gulate the sanitary conditions of all food manufacturing plants. 
Unquestionably that was the original intent of the pure food 
law, but as it is being interpreted at the present time, it is more 
of a moral law than a pure food law, and the cause of 50 per 
cent of the increased cost in living. Now, as a moral law, it is 
unquestionably a good thing, as the most of us are not over- 
burdened with this quality in our make-up, and being a good 
thing, do not let the food manufacturer monopolize it, but ex- 
tend it to all class of manufacturers and then possibly, who can 
prophesy, it might reach politics and the office holder, and then 
the millenium. 

NUMBER 1— STRAWBERRY JAM. 

Use small and crushed strawberries. 60 pounds of straw- 
berries, 100 pounds of granulated sugar, 3 gallons of water. 
Make a syrup of the water and sugar; cook the syrup to 240 

85 



degrees on the thermometer. Add the berries and cook the 
jam to 220 degrees. Cool in cooling pans. After the jams 
have cooled to 140 degrees they may be filled into the glass 
jars. Process the number 1 glass jars 25 minutes at 180 de- 
grees; the number 2 jars (about 20 ounces) 35 minutes, and J4 
gallon jars 45 minutes. If stone jars are used for containers, 
process number 2 stone jars, capacity about 20 ounces, 35 min- 
utes at 180 degrees; number 3 stone jars, capacity 35 ounces, 45 
minutes; number 5 stone jars, capacity 60 ounces, 50 minutes, 
and gallon stone jars, an hour at 180 degrees. 

NOTE: — The amount of sugar used in jam may be varied 
as the cost of fruit and sugar varies. There is little or no loss 
by evaporation in granulated sugar by cooking, while the loss 
in the fruit will be anywhere from 40 to 50 per cent, in the pre- 
serves, and from 20 to 30 per cent in the jams, where the larger 
proportion of sugar is used. 

Example: — The strawberry preserve formula calls for 15 
pounds of berries and 20 pounds of granulated sugar, resulting 
in 28 one pound jars, or about 28 pounds of preserves. The 
combined weight of the berries and sugar is 35 pounds, less 28 
pounds of preserves when cooked, leaves a loss of 7 pounds or 
about 40 per cent, whereas in jams, where the rate is about 2 of 
sugar to 1 of fruit, the loss by evaporation is about 28 per cent 
Hence, the first cost of our fruit in our preserves is 8 cents per 
pound, the full cost would with 40 per cent, add, be 11.2 cents, 
while in jams the first cost of the fruit is .08 per pound plus 
28 per cent equals 10.24 cents, a difference of about a cent a 
pound, besides the larger output by using a larger proportion 
of sugar, or a difference of about 30 cents per dozen. 

NUMBER 2— STRAWBERRY JAM. 

Use 50 pounds of strawberries, 100 pounds of granulated 
sugar, 12 gallons of apple juice. Make a syrup of the apple 
juice and sugar. Cook the syrup to 220 degrees, add the ber- 
ries and cook to 220 degrees. The process is the same as that 
given in formula No. 1. 

NUMBER 3— STRAWBERRY JAM. 

This jam is usually packed in number 1 cans. Use 40 
pounds of berries, 100 pounds of granulated sugar, 12 gallons 

86 



of apple juice. Cook the apple juice to 215 degrees; then add 
the berries, and cook to 218 degrees. Cool the jam to 120 to 
130 degrees (see cooling table) then fill into cans. If the cans 
are capped while warm they will need no further exhaust ; if 
capped after the cans are cold, give the cans about 2 minutes 
exhaust, if the solder cap can is used. If the sanitary can is us- 
ed, put the can through the exhaust machine with a very little 
steam, just so the cans are warm. Process No. 1 cans 15 min- 
utes at 212 degrees or at the boiling point of water; No. 2 cans 
20 minutes at 212 degrees; No. 2y 2 and No. 3 cans 25 minutes, 
and No. 10 cans 40 minutes. If the jams are packed in stone, 
extend the time about 5 minutes for each size. 

NUMBER 4— STRAWBERRY JAM. 

Use 30 pounds of strawberries, 60 pounds of granulated 
sugar, 30 pounds of glucose, 10 gallons of apple juice. Cook 
the sugar and apple juice to 230 degrees; add the berries and 
cook 15 minutes. Then add the glucose and cook to 221 de- 
grees. Process in the same way as advised in the above form- 
ula. 

NUMBER 5— STRAWBERRY JAM FOR CANS. 

Use 30 pounds of strawberries, 6 No. 10 cans or one 5 gal- 
lon can or stone jar, 20 gallons of apple juice — if the apple 
juice is made from fresh apples, or 25 gallons of apple juice if 
the juice is made from apple waste. 100 pounds of sugar. 
Make a syrup of the apple juice and sugar; cook the syrup to 
215 degrees, add the berries and cook to 218 degrees. Fill in- 
to cans and process No. 1 cans 15 minutes; No. 2 cans 20 min- 
utes and 2y 2 cans 25 minutes at 212 degrees, or the boiling point 
of water. The best and cheapest apple juice for making these 
tin jams is juice made from cider apple pumace. 

NUMBER 6— STRAWBERRY JAM. 

Use 30 pounds of strawberries, 20 pounds of granulated 
sugar, 15 gallons of apple juice, 75 pounds of glucose. Cook 
the berries in the apple juice 15 minutes, add the sugar and 
cook 10 minutes; then add the glucose and cook to 220 degrees. 
Draw jam from kettle, put it in a cooling table; let the jam cool 

87 



to 200 degrees, and add 1 pint (16 ounces) of phosphate, or 
some kind of coagulator. 

NUMBER 7— STRAWBERRY JAM. 

For Pail Goods. 

Use 100 pounds of Strawberries, 14 number 10 cans, 2 five 
gallon cans, 50 gallons of apple juice, 60 pounds of granulated 
sugar, 200 pounds of glucose. Gook the apple juice and berries 
until their volume is reduced y 2 , then add the sugar, and cook 
to 215 degrees; add the glucose and cook to 218 degrees; cool 
in cooling table. When the temperature is reduced to 200 add 
one quart (32 ounces) of phosphates, or some kind of coagula- 
tor. 

WITH CONDENSED APPLE JUICE. 

Use the same formula as above, except use 12^ gallons 
of number 40 condensed apple juice, or 8 gallons of number 60 
condensed apple juice (see apple juice). All jams in which a 
coagulator is used, should be filled into the containers before 
the temperature is reduced below 160 degrees. 

NUMBER 8— STRAWBERRY JAM. 

Use 100 pounds of strawberries, 70 pounds of granulated 
sugar, 70 gallons of fresh apple juice, or 80 gallons of apple 
juice made from apple waste (dried cores and skins), 240 
pounds (20 gallons) of glucose. Cook the apple juice and 
strawberries until their volume is reduced one-half, add the 
sugar and cook to 215 degrees. Close off steam and add glu- 
cose cold; stir constantly until glucose is all dissolved. Cool to 
180 degrees. Add 3 pints (50 ounces) of coagulator. If these 
jams are made from condensed juice, use 18 gallons of number 
40, or 12 gallons of number 60 condensed apple juice. 

NUMBER 1— RED RASPBERRY JAM. 

Use 45 pounds of red raspberries, 100 pounds of granulated 
sugar, 3 gallons of water. Add berries to water, cook 10 min- 
utes, then add the sugar and cook to 220 degrees. Process 25 
minutes at 180 degrees. 

88 



NUMBER 2— RED RASPBERRY JAM. 

Use 40 pounds of red raspberries, 100 pounds of granulat- 
ed sugar, 12 gallons of apple juice. Cook the berries in the 
apple juice for 10 minutes, add the sugar and cook to 220 de- 
grees. Process No. 1 glass 25 minutes at 180 degrees, No. 2 
glass 35 minutes; y 2 gallon glass 45 minutes; No. 2 Stone 35 
minutes at 180 degrees; No. 3 Stone jars 45 minutes at 180 de- 
grees, Yo gallon and one gallon jars (stone) 55 minutes at 180 
degrees. 

NUMBER 3— RED RASPBERRY JAM. 

Use 30 pounds of red raspberries. 50 pounds of granulated 
sugar, 30 pounds of glucose, 12 gallons of apple juice. Cook 
the berries in the apple juice 10 minutes, add sugar and glu- 
cose and cook to 221 degrees. Process No. 1 glass 25 minutes 
at 170 degrees; No. 2 stone jars 35 minutes at 180 degrees, No. 
3 stone jars 45 minutes at 180 degrees, one gallon stone jars 
55 minutes at 180 degrees. 

NUMBER 4— RED RASPBERRY JAM. 

Number 4 red raspberry jam is made in the same way as 
No. 4 strawberry jam, except, use 25 pounds of raspberries and 
cook the raspberries in the apple juice before adding the granu- 
lated sugar. Cook to 220 degrees, and process in the same 
way as No. 4 strawberry jam. 

NUMBER 5— RED RASPBERRY JAM. 

Number 5 red raspberry jam is made in the same way as 
number 5 strawberry jam, except use 25 pounds of raspberries. 

In making the remaining grades of red raspberry jam, use 
the same formula as used when preparing strawberry jams of 
like grades. 

NUMBER 1— BLACKBERRY OR BLACK 
RASPBERRY JAM. 

Blackberry and black raspberry jams are prepared in the 
same way. Use 60 pounds of blackberries or 60 pounds of 
black raspberries, 100 pounds sugar and 4 gallons of water. 

89 



Cook the berries in the water 10 to 15 minutes, then add the 
sugar and cook to 220 degrees. Process in the same way as 
strawberry and red raspberry jam. Do not attempt to cook 
blackberries, or black raspberries in syrup, as we do strawber- 
ries as they will become coated with the syrup and become 
very hard. 

All of the remaining grades of blackberry and black rasp- 
berry jam are prepared in the same way as red raspberry jam. 

GOOSEBERRY JAM. 

Gooseberry jam may either be made with the green goose- 
berries, or gooseberries that have commenced to color or ripen. 
The writer prefers the partially ripe gooseberries for flavor, but 
the green gooseberries probably make finer looking goods. All 
stems and bloom must be hand picked from the berries. The 
formula for preparing jam is the same as for red raspberries, 
except they should have about 10 minutes more process. 

CURRANT JAM. 

The various grades of currant jam are prepared in the 
same way as red raspberry or gooseberry jam. Process the 
same as red raspberry. 

PEACH JAM. 

Use soft free peaches for making jam. Cook the peaches 
in water until they are soft, or cooked to a coarse pulp, using 
5 gallons of water to each 100 pounds of peaches. Use 5 gal- 
lons of this soft peach pulp, 60 pounds of granulated sugar, 3 
gallons of water. Add the sugar and water, bring the syrup to 
a boil, then add the peaches and cook to 221 degrees. Process 
25 minutes at 180 degrees. Use all waste such as broken par- 
ticles of peaches and syrup left from peach preserves, in the 
jam. 

OTHER GRADES OP PEACH JAM. 

The other various grades of peach jam are prepared in the 
same way as raspberry jam, figuring that one gallon of peach 
pulp is equal to 7 pounds of berries. 

90 



APRICOT, PEAR AND PLUM JAM. 

Apricot, pear and plum jam are prepared in the same way 
as peach jam. 

QUINCE AND FIG JAM. 

Quince and fig jam are prepared in the same way as peach 
jam, except quinces or figs should he blanched until they are 
soft, then run through an Enterprise chopping machine, using 
the coarse plats. Process the same as peaches. 

APPLE JAM. 

Use tart apples. Peel and quarter the apples, blanch them 
in boiling water 2 minutes. Use 50 pounds of apples, 50 
pounds of granulated sugar. 3 gallons of apple juice, */> ounce 
of crushed (not ground) ginger root. Cook svrup to 215 de- 
grees; add the apples and cook to 218 degrees. Process 25 
minutes at 170 degrees. 

CRUSHED FRUITS FOR SODA FOUNTAINS. 

In writing the formula for crushed fruits and syrups, the 
writer will give two formulae, one each with and without ben- 
zoate of soda. It has been the writer's experience that the 
soda fountain people much prefer the goods with the benzoate 
added for two reasons, first — they will keep much longer after 
the original container has been opened: also after they have 
been reduced bv the adding two parts of plain syrup to one part 
of crushed fruit or syrup. Second — by adding the benzoate 
we can use less sugar, and the goods will have a stronger fruit 
flavor. 

CRUSHED STRAWBERRIES— WITH BENZOATE 

Small, sound, but not soft, berries may be used for crushed 
strawberries. The word "crushed" is a misnomer, as the soda 
fountain trade require whole fruit. Use 100 pounds of straw- 
berries, 50 pounds of granulated sugar, 4 gallon of water, a 
tablespoon or \ l / 2 oz. of benzoate of soda. Add the sugar, wa- 
ter and benzoate, cook the syrup to 240 degrees, add the ber- 
ries and cook to 218 degrees. Cool in cooling pans. Process 

91 



y 2 gallon glass 45 minutes at 180 degrees; No. 10 cans 20 min- 
utes at 212 degrees, boiling point of water. 

CRUSHED STRAWBERRIES— NO BENZOATE. 

This formula is the same as our number 1 preserve formu- 
la. Use 15 pounds of strawberries, 20 pounds of granulated 
sugar, y 2 gallon of water. Cook the syrup to 260 degrees, add 
the berries and cook to 221 degrees. Cool in cooling pans. 
Process 45 minutes at 180 degrees, if half gallon glass jars are 
used as containers. If No. 10 cans are used, process 1 hour at 
180 degrees. 

CRUSHED RED RASPBERRY— WITH BENZOATE. 

Use 100 pounds of red raspberries, 50 pounds of sugar, y 2 
gallon of water. Cook the syrup to 215 degrees. Add the 
red raspberries and 1 tablespoonful or \y 2 oz. of benzoate of so- 
da. Cook at 220 degrees. Cool in cooling pans. Process 
same as strawberries. 

CRUSHED RED RASPBERRY— NO BENZOATE 

The process for making red raspberry crushed fruit, is the 
same as for making No. 1 red raspberry preserves. Process in 
the same way as the strawberry crushed fruit. If half gallon 
glass jars are used for containers, the clamp must not be put 
down until after the jar is raised from the process water (see 
process for large stone and glass packages. 

MARSCHINO CORDIAL. 

Use \y 2 gallon of plain cherry syrup, y 2 gallon water, 2 
pints alcohol, 3 dram oil almonds, 3 pints orange flowerwater, 
2 pints of cherry extract, (see wild cherry extract.) 

ORANGE FLOWER WATER. 

Two gallon of distilled water, 3 pints alcohol, Zy 2 ounces 
oil of orange flower, cut the oil in the alcohol, then add the wat- 
er, shake well before using, to make the marschino cordial. 

MARSCHINO CHERRIES. 

Use light skinned cherries for all high grade goods. As all 
light skinned cherries have more or less color, usually on blush 

92 






side, it is necessary to bleach them, as all marschino cherries 
are artificially colored, and the cherry will have a blotched ap- 
pearance unless it is bleached. There are two methods of ac- 
complishing this, either by sulphite of soda solution or by sul- 
phur fumes. The writer prefers the former method. To do 
this make a solution of 10 gallons of hot water, 5 pounds of sul- 
phite (not sulphate) of soda, and 2^ pints of sulphuric acid. 
Add the sulphite of soda to the boiling water and allow it to 
cool or stand 12 hours before adding the sulphuric acid. Cover 
the cherries with the solution (do not remove the stems) 6 to 8 
hours, or long enough to bleach out the color, then put the 
cherries in cold, clear water, change the water several times, 
until the sulphur flavor is all removed, then stem and pit the 
cherries, and blanch them in boiling water 15 minutes, then 
cover them with the imitation marschino cordial. Cap and 
process 45 minutes at 180 degrees. Sour cherries, such varie- 
ties as the early Richmond may be used for making the mar- 
aschino cherries, but all of the red color must be bleached out 
of the cherries. 

SULPHUR PROCESS OF BLEACHING MARASCHINO 

CHERRIES. 

To bleach the cherries with sulphur fumes, make a box of 
the required size. A box 3x3x6 feet will hold about 500 pound? 
of cherries. Make trays using some 4 mesh galvanized wire 
cloth, place these in the sulphur box, about 6 inches apart, have 
a door in the end of the box large enough to slip the trays in to 
it. Make a hole in the top of the box about 6 inches from each 
end, and an inch hole in each side of the box, close to the bot- 
tom about 6 inches from each end. These holes are to create 
draught for air circulation. Have an iron vessel of some kind, 
fill it with hot coals, and add about a pound of stick sulphur 
(brimstone) and place it in the sulphur box, beneath the trays 
of cherries, if the circulation is good, the cherries should bleach 
in about 6 hours. After the cherries have been bleached, soak 
them in cold, clear water until all of the sulphur flavor has been 
removed, then proceed as above. 

MARASCHINO PINEAPPLE. 

Cut the pineapple into cubes about y 2 inch square (see crush- 

93 



ed fruits). Blanch the pineapple in boiling water 15 minutes; 
drain off the water, put the pineapple into cooling pans and 
cover with granulated sugar. Use y 2 pound of sugar to each 
pound of fruit. After the pineapple has remained in the sugar 
12 to 15 hours, drain off the syrup and filter it through a coarse 
cheese cloth. Put the syrup into a kettle; add 2 pounds of 
of sugar to the gallon, and cook the syrup to 28 degrees on 
Beaume's saccharometer. Cool syrup to 150 or 180 degrees, 
and add 1 quart of apple brandy, or 1 pint of 90 per cent alco- 
hol and 1 pint of distilled water, y 2 pint orange flower, 1 ounce 
of liquid citric acid. Process No. 1 (12 to 16 ounces) jars 45 
minutes at 190 degrees, and y 2 gallon jars 1 hour at 190 de- 
grees. 

MARASCHINO GREEN GAGE PLUMS. 

Maraschino Green Gages are prepared in the same way as 
the pineapple, except omit the liquid citric acid, also blanch 
the plums 5 minutes only; and the skin of the plums must be 
punctured with the brass wire instrument (see plum pre- 
serves). Do not use steel as this will cause the plums to have 
black spots on them. The object in puncturing the skin of the 
plum is to prevent cracking and peeling off when blanched and 
processed. Process No. 1 (12 to 16 ounces) jars 35 minutes at 
180 degrees, and Y> gallon jars 55 minutes at 180 degrees. 

Note : — Since writing the above, the pure food authorities 
have ruled that all maraschino goods, unless they are prepared 
with the pure maraschino cordial, which is prepared from the 
extract obtained from the wild cherry grown, as the writer un- 
derstands, in some of the mountain districts of Europe, prin- 
cipally in France, must be labeled imitation. 

CRUSHED CHERRIES. 

Either the sweet or the sour cherries may be used for 
crushed fruit. The cherries should be hand pitted. A con- 
venient way to do this is to use a pair of jeweler's tweezers. If 
sweet cherries are used it will be necessary to use artificial col- 
or. There are a number of artificial colors, the use of which 
is permissible, providing- the statement that the goods are col- 
ored appears on the label. The sour cherry makes a higher 
flavored goods, but they are not so large and have a more shriv- 

94 



eled appearance than the sweet cherries. On the other hand, 
they will require no artificial color. 

Use 30 pounds of pitted cherries, 20 pounds of granulated 
sugar, 2 gallons of water. Put the cherries into the kettle 
with the water. Cook slowly IS to 20 minutes, (sour cherries 
should have a longer cook). Add the sugar and cook to 218 
degrees. Add a teaspoonful of benzoate of soda a few minutes 
before the cherries are done cooking. Process l / 2 gallon glass 
45 minutes at 180 degrees: No. 10 cans 22 minutes at 212 de- 
grees. 

CRUSHED CHERRIES— WITHOUT BENZOATE. 

This formula is the same as the preserve formula. 15 
pounds of cherries, 20 pounds of granulated sugar, 2 gallons of 
water. Cook the cherries in the water from 15 to 20 minu- 
tes. The longer the cherries are cooked in the water, so long 
as they are not cooked long enough to cause them to go to 
pieces, the less liable they are to shrink when the sugar is add- 
ed. After the cherries' have cooked in the water a sufficient 
length of time, add the sugar, and cook to 218 degrees. Care 
must be taken not to over-cook the cherries in the syrup, as 
they will granulate badly. Process y 2 gallon jars 45 minutes 
at 180 degrees; No. 10 cans 60 minutes at 180 degrees. 

CRUSHED PINEAPPLE. 

Pineapple crushed fruit is put up in two forms, crushed and 
grated. For crushed, cut the pineapple into cubes about y 2 
inch square. This work must be done by hand; so far as the 
writer is aware, there is no machine that will do the work sat- 
isfactorily. Peel the pineapple, take out all the eyes, and slice 
it lengthwise into slices l / 2 inch thick ; then cut the slices into 
spears l / 2 inch square, then cut it into cubes. Care must be 
taken to remove all the core. Blanch the pineapple in boiling 
water from 15 to 20 minutes, then put it in the cooling pans, 
and add 10 pounds of granulated sugar to each 15 pounds of 
pineapple. Cover the pineapple with the dry sugar. After 
the sugar begins to melt, stir frequently. Let the pineapple 
remain in the cold syrup over night, then drain off the syrup; 
strain the syrup through a fine mesh sieve or coarse sack, put it 
into a kettle, add 1 teaspoonful of benzoate of soda to each gal- 

95 



Ion of syrup. Cook the syrup to 26 degrees on a Beaume s 
saccharometer. Cool the syrup to 160 degrees. In the mean- 
time fill the pineapple into the containers, cover it with syrup, 
and cap. Process half gallon jars 1 hour at 180 degrees; No. 
10 cans 20 minutes at 212 degrees, or the boiling point of wat- 
er. 

GRATED CRUSHED PINEAPPLE. 

The cores and any other waste from making the above 
crushed pineapple, or from pineapple preserves, may be used in 
preparing the grated pineapple. Blanch the pineapple in boil- 
ing water, put it in cooling pans; use 12 pounds of granulated 
sugar to 20 pounds of pineapple. Let the pineapple remain in 
this cold syrup 12 hours. If it contains a large proportion of 
cores, drain off the syrup and cook to 26 degrees on the saccha- 
rometer. Cover the pineapple with this syrup and let it stand 
12 hours, or (if need be, 24 hours will do no harm in this second 
syrup). Then run the pineapple through an Enterprise chop- 
per; put it into a kettle and add 2 pounds of granulated sugar 
to the gallon of pulp, and cook to 218 degrees. Process J-4 gal- 
lon glass jars 45 minutes at 180 degrees and gallon cans 1 hour 
at 190 degrees. Our reason for first curing the pineapple in 
sugar before chopping or grating it, is from the fact that if 
we attempt to chop or grate the cores of the pineapple before 
they have been in sugar they will be stringy. 

CRUSHED PEACHES. 

Use comparatively firm peaches for crushed fruit, other- 
wise the peaches will mash up when chopping them, and the 
crushed fruit will have a mushy appearance. Run the peaches 
through the coarse plate of the Enterprise chopping machine. 
Put the pulp, or chopped peaches, in the kettle. Add 6 pounds 
of sugar to the gallon, and 1 teaspoonful of benzoate to each 2 
gallons of pulp. Cook to 212 degrees. Process y 2 gallon 
glass jars 45 minutes at 180 degrees, and gallon cans 1 hour and 
15 minutes at 180 degrees. 

CRUSHED PEACHES— WITHOUT BENZOATE. 

Prepare the peaches in the same way as the above, except 
use 8 pounds of sugar to the gallon of pulp and cook the crush- 



ed fruit to 200 degrees. Process x / 2 gallon jars 45 minutes at 
180 degrees; gallon cans 20 minutes at 212 degrees. 

STRAWBERRY SYRUP— WITH BENZOATE. 

From the writer's viewpoint the syrup prepared without 
the benzoate is preferable both as to color and flavor. But the 
trade as a rule, prefers the syrup with the benzoate, as it may 
be diluted much stronger with the simple syrup. Crush the 
berries, or run them through the coarse plate in the Enterprise 
chopper. Add 30 pounds of granulated sugar to the 100 pounds 
of berries; thoroughly mix the sugar and the fruit. After mix- 
ing the berries and the sugar, let them stand from 12 to 15 
hours, then drain off the juice ; the best way to drain the juice 
is through the drip trough (see drip trough). Use light 
cheese cloth on the drip trough, as, on account of the sugar in 
the juice, it will perculate through the cloth very slowly. After 
the juice ceases to drip through the drip cloth, put the pumace 
through a press, using a medium press cloth (see cider press). 
Bring the pressure down on the berry pumace, very slowly; al- 
so make the cheese thin, not over 2 to 3 inches. Pass the juice 
that comes from the press through the drip trough; put the 
juice in a kettle, add 6 pounds of sugar to each gallon of juice, 
and add one ounce of benzoate of soda to each 5 gallons of 
syrup. Turn on the steam and bring the syrup just to the boil- 
ing point. Fill into the jugs while hot, cork and seal (see ap- 
ple juice). 

STRAWBERRY SYRUP— WITHOUT BENZOATE. 

Put the strawberries in a kettle ; use soft over-ripe berries 
for syrup; add 3 gallons of water to each 100 pounds of straw- 
berries. Heat the berries to 200 degrees for 15 minutes, then 
put them into the drip trough, and drain off all of the juice 
possible. Then put the pumace in the press; press out the re- 
mainder of the juice, and pass it through the drip cloth. Put 
the juice in a kettle; add 14 pounds of sugar to each gallon of 
juice. Cook the syrup to 28 on Beaume's hydrometer. Fill 
into jugs, cork and seal while hot ; keep the syrup above 200 de- 
grees until it is all filled into the jugs. The jugs must be 
filled full; do not have any partly filled jugs, as the air space in 
the jugs may contain enough bacteria to cause the juice 

97 



to ferment. The reason for this is the fact that the hot 
syrup many not generate enough heat to destroy its ferment 
bacteria in the air space, whereas the hot syrup will retain 
enough heat to destroy all these ferment germs, when it comes 
directly into contact with them, as it will if the jug is rilled 
full with hot syrup. During the time of the maceration of the 
berries and sugar in the first formula they should be kept in as 
cool a place as possible, so as to hold back ferment as much as 
possible. 

Red raspberry, blackberry and grape syrup are made in 
the same way as strawberry syrup. 

PINEAPPLE SYRUP. 

Pineapple syrup is prepared from the trimmings of the 
pineapple when preparing the pineapple for crushed fruits, pre- 
serving, and canning. It is necessary to pare away quite a 
percent of the pineapple to get out all of the eyes. After tak- 
ing off the rough outside peel, use the remainder of the trim- 
mings for grating for crushed fruit, and syrup. If the pine- 
apples are peeled by machine, set the knives so as to first peel 
off the thin outside peel; it is not necessary to have this peel 
deep, for if there is some of the dark peel left on the second 
peel, which is used for making juice, it will do no harm. This 
waste must not be piled into large heaps — if so it will ferment 
— put it into crates that will hold about a bushel, but it should 
be grated and pressed as rapidly as possible. Do not allow any 
of the waste to stand over night, if it can possibly be avoided. 
After pressing out the juice, put it in a kettle ; add 12 pounds of 
granulated sugar to the gallon of juice, also 1 ounce of benzoate 
of soda to 4 gallons of syrup. Turn on the steam, and bring 
the syrup to the boiling point, about 212 degrees (see table 
page 98). Fill into jugs while hot; under no circumstances 
should the temperature of the syrup fall below 200 degrees, 
while it is being filled into jugs. 

PINEAPPLE SYRUP WITHOUT BENZOATE. 

The process of preparing the syrup without preservatives 
is the same as the above, except, use 14 pounds of sugar to the 
gallon of juice, and cook the syrup to 28 on the Beaume's sac- 

98 



charometer. All of the waste syrup from the pineapple pre- 
serves may be used in the syrup. 

MINT SYRUP. 

Our first formula will be for preparing the mint. The 
oil of peppermint may be substituted for the mint extract in 
making syrup, but it is only a substitute, as the syrup will not 
have the rich mint flavor it will have if the extract is used. Use 
5 pounds of green peppermint, wash the mint and take up 
bunches of it in the hand and twist it into short pieces, but do 
not bruise the mint by beating it is a mortar, or chopping it, as 
this will cause the extract to become black. To the 5 pounds 
of broken mint, add 2 pints of alcohol and 3 pints of water (pre- 
fered distilled water). Let the mint macerate for 5 to 10 days, 
then filter. Make a syrup of 14 pounds of granulated sugar to 1 
gallon of water; bring the syrup to a boil, filter, and add 1 quart 
of the mint extract, which should make two gallons of syrup. 

CLARET SYRUP. 

Make a syrup by adding 52 pounds of granulated sugar 
to 1 gallon of water. Bring the syrup to a boil, and filter. 
Cool the syrup to 150 degrees, then add l /z gallon of cherry 
syrup, and 1 gallon of claret wine. If the syrup is preserved 
with benzoate, reduce the sugar to 24 pounds. The syrup 
then may be diluted 2 to 1. 

CHOCOLATE SYRUP. 

Use confectioners dipping chocolate. Use 2 pints of choco- 
late to 1 gallon of water, 12 pounds of sugar, 4 ounces of vanilla 
extract. Make a syrup of the sugar and water; cook to 28 de- 
grees on the saccharometer. Add the chocolate, cool to 200 
degrees, and add the vanilla. 

COFFEE SYRUP. 

Make a strong coffee, using 8 ounces of finely ground 
coffee to the gallon of water. Cover the coffee with boiling 
water, keep the temperature of the water up to 200 or 208 de- 
grees for 30 minutes, but do not allow it to boil. Close off the 
steam, drain off the liquid, and add as a clarifier one egg, shell 
and all, beaten in with y 2 pint of cold water to each gallon of 

99 



coffee. Let the coffee stand until cooled to 100 degrees. Then 
drain off the clear liquid, add 12 pounds of sugar to each gallon 
of coffee. Cook to 30 degrees. As the compound syrups con- 
tain no fruit juice they will keep without any preservatives. 

MARSHMALLOW. 

Used as the substitute for cream in the winter. Do not 
make up the marshmallow in very large batches, as it will 
not keep very long, as it gets hard. Use 3 pounds of granu- 
lated sugar, 1 pound of glucose, the whites of six eggs, a 
teaspoonful of vanilla extract, and 1 drop of musk extract. 
Add the sugar, glucose, and a pint of water. Put it in a pan 
and cook it over a live fire to 234 degrees. When the syrup 
comes to a boil, or when it is cooked to about 230 degrees, 
take out 3 or 4 large spoonsful and add it to the whites of 
the well beaten eggs. Let the hot syrup run into the egg in a 
small stream. By adding the syrup to the eggs in that way 
they will not curdle when they are added to the large batch 
of syrup. After the syrup has cooked to 234 degrees, add the 
beaten eggs, and beat all into a cream. Just before the marsh- 
mallow is finished, add the vanilla and musk. Keep the marsh- 
mallow in a tight container, as it will dry out and get hard. 

ORANGE SYRUP WITH BENZOATE. 

Use either California or Florida oranges. Peel the oranges 
and scrape out all of the white skin possible. Blanch the rind 
10 minutes, then chop it fine. Press all of the juice out of 
the orange. Put this juice and rind into a container (the juice 
should be filtered first), add 5 pounds of granulated sugar to 
the gallon. Let the oranges marcerate 2 to 3 days, or as long 
as possible without allowing ferment to set up. Then filter 
this syrup through the drip trough. Put it into the kettle; 
add 8 pounds of granulated sugar to each gallon of syrup. 
Bring to a boil, skimming off all heavy matter that may arise. 
Add one ounce of benzoate of soda to 4 gallons of juice. Cook 
to 30 degrees Beaume's saccharometer. After the juice is cook- 
ed, add 1 ounce of liquid citric acid to each gallon jug of the 
syrup while hot. 

100 



ORANGE SYRUP WITHOUT BENZOATE. 

Prepare the syrup in the same way as the above, except 
add 10 pounds of sugar to the gallon of syrup and cook to 30 
degrees. 

LEMON SYRUP. 

Lemon syrup is prepared in the same way as the orange 
syrup, except omit the liquid citric acid. 

LIQUID CITRIC ACID. 

Prepare the liquid citric acid by dissolving one pound of 
citric acid in 1 pint of water. 

PLAIN CHERRY SYRUP. 

One hundred pounds of cherries, 30 pounds of sugar, crush 
the cherries (the writer's method of doing this is to put them 
through an Enterprise chopper), then add the sugar and stir 
well, and let the cherries stand for 12 to 15 hours, then put 
them into a kettle, adding 2 gallons of water to each 100 pounds 
of cherries, cook slowly 10 to 15 minutes then run through the 
trip trough, return the juice to the kettle and add 7 pounds 
of sugar to the gallon of juice , and cook to 28 degrees on the 
Beaume's saccharometer. Jug while hot. 

WILD CHERRY SYRUP. (IMITATION) 

According to the ruling of the pure food commission, wild 
cherry syrup made from the extract from the bark, must be 
labeled imitation. Use 1 gallon of cherry syrup, flavor with 
1 pint of the wild cherry extract. 

CHERRY PHOSPHATES SYRUP. 

To prepare cherry phosphates, add 2 ounces of pure pho- 
phoric acid to each gallon of cherry juice, a solution of citric 
acid is often times used as a substitute for the phosphoric acid, 
and the writer prefers it but whether the syrup prepared with 
citric acid will pass the pure food laws when the word phos- 
phates is used on the label, the writer is not informed. To 
prepare the citric acid solution dissolve 1 pound of citric acid 

101 



in a pint of boiling water, and use 3 ounces of this solution to a 
gallon of syrup. 

IMITATION WILD CHERRY PHOSPHATE SYRUP. 

To prepare the wild cherry phosphate syrup use 1 gallon 
of cherry syrup, 1 pint of cherry extract, and 3 ounces phos- 
phoric acid. 

WILD CHERRY EXTRACT. 

To prepare the wild cherry extract, use 5 pounds of coarse 
powdered wild cherry bark, 1 pint of glycerine, 1 pound of 
granulated sugar. Mix the sugar and wild cherry bark thor- 
oughly, then add the glycerine and mix thoroughly, add 
enough water to moisten the cherry bark and let the mixture 
marcerate 48 hours. Then pack the bark in a perculator (a 
large barrel funnel with a damp sponge in the discharge end, 
will answer for a perculator) and pour over it enough water to 
make a gallon of extract. Pass the water or extract through 
the bark three times, and if after the third tripping the extract 
is cloudy, put it in a kettle and bring it to the boiling point, and 
when the extract cools down to about 150 degrees, pass it 
through a flannel filter. This extract is for immediate use, if it 
is kept for any length of time it must be preserved with either 
benzoate, or alcohol, use 1 tablespoon full of benzoate or a pint 
of alcohol to the gallon of extract. 

SODA FOAM. 

In the past few years it has been the practice to use an 
extract of soap bark called saponin, but the use of the drug 
has been prohibited as it should be, as it is an unwholesome 
food and under certain conditions is a powerful poison. An- 
other method of preparing the soda foam, while not nearly so 
objectional as the pure saponin, yet it is not all we may desire. 
The following is the formula. 1 pound of powdered soap bark, 
4 pints of glycerine, 1 pint of 90 per cent alcohol, 4 pints of 
water. Add the soap bark, alcohol and a pint of the water. 
Let it marcerate 6 days; then add the remaining 3 pints of 
water; filter, and add the glycerine. Use about 1 ounce of this 
foam to a gallon of syrup. So far as the writer is aware, foam 
made by this formula is permitted by the pure food law; 

102 



but a more satisfactory foam may be made with licorice root. 
Use 3 pounds of coarse, powdered licorice root, 3 pounds of 
sugar, 1 pint of alcohol and enough water to make 1 gallon of 
extract, %. gallon of glycerine. Mix the licorice root and sugar 
and moisten it with a pint of the water, and let it stand for 
several hours. Then add the alcohol and one pint more of the 
water, and let it marcerate 3 days. Then pack it in a filter 
(see wild cherry phosphates). Add enough water to make a 
gallon of the filter. The liquid should be passed through the 
bark at least 3 times. Add the glycerine, shake well, and use 
about an ounce of this foam to each gallon of syrup. 

The writer has purposely omitted to add the soda foam to 
the syrup formula, as it is best to add the foam when the 
syrups are diluted, when the dispenser may add the foam to suit 
his preference, some dispensers preferring a heavy foam, and 
others a light foam. 

JELLIES. 

To make a bright colored, crisp, transparent jelly with 
pure juice, the jelly must be cooked in small batches, and at a 
temperature of not less than 70 pounds of steam pressure, as 
it is necessary to cook this class of jellies as quickly as pos- 
sible to save color, etc., also to get it in the glasses as soon as 
possible after it is finished, before it sets or gets body. To 
pour glass jellies, the writer uses a pot or can made of copper, 
that will hold about a gallon, shaped like a garden watering 
pot, with a piece of 16-mesh copper wire cloth soldered across 
the spout opening in the can. This will prevent the foam or 
any foreign matter passing into the glasses. The top of the 
spout on the jelly can should be at least 2 inches above the top 
of the can, so the jelly will run out of the spout when the can 
s full. The jelly will also run better where one must fill glasses 
n the center of the tray. As the pure food law requires all 
ellies that are labeled pure to be made from the pure juice of 
he fruit named on the label, my first formula will be for pure 
jellies. We will give a formula for the various kinds, but will 
say the writer has never been able to make a pure strawberry 
or blackberry jelly that was wholly satisfactory, either in flav- 
or or jelly qualities, and he repeats here what he said in the 
beginning of this part of the book, from this viewpoint, this 

103 



part of the pure food law is a farce, for when apple juice is 
added in a proportion of one of apple juice to two of berry 
juice, the two juices are so nearly identical in their properties, 
except in color, that up to the present time, no chemical analy- 
sis known to the chemists, can detect the apple juice, particu- 
larly is this so if the berry juice used was made from semi-ripe 
berries, as the chemist depends on the starch in the apple juice 
for the detection of apple juice in their analysis, and as all un- 
ripe berries contain starch, it is comparatively guess work. 
The safer way for the pure food commissioner to determine 
the addition of apple juice would be in the jelly itself; that 
made with a limited amount of apple juice is so much superior 
to the jelly made from the pure berry juice alone, that the bet- 
ter quality of jelly would indicate apple juice. Particularly is 
this so with strawberry and blackberry jelly. 

NUMBER 1— CURRANT JELLY. 

Use 5 gallons of currant juice, 30 pounds of granulated 
sugar. Put the currant juice and sugar in a kettle, and cook 
to 28 degrees on Beaume's saccharometer, if the jelly is made 
from fresh juice. If made from jug juice early in the season, 
cook to. 30 degrees, and if made from old jug juice, it may be 
necessary to cook to 32 degrees. 

NUMBER 2— CURRANT JELLY. 

A jelly made from this formula, according to the writer's 
taste, and he finds this to be the case with a number of consum- 
ers with whom he has talked, is much more palatable jelly 
than when made from the straight pure juice, for the jelly has 
a more crisp jelly nature, and the apple juice tones down the 
too rank flavor of the pure currant juice. Use 4 gallons of 
currant juice, 2 gallons of apple juice (or 1 of apple juice to 2 
of pure juice), 30 pounds of granulated sugar. Cook in same 
way as formula No. 1 jelly, but it must be labeled currant and 
apple. 

NO. 3— CURRANT JELLY. 

This is a good grade of jelly, and the best seller, and must 
be labeled apple and currant jelly. Use 4 gallons of apple juice, 
2 gallons of currant juice, 30 pounds of granulated sugar. Cook 
in the same way as formula No. 1. 

104 



NO. 4— CURRANT JELLY. 

Use 4 gallons of apple juice, 2 gallons of currant juice, 20 
pounds of granulated sugar, 12 pounds of glucose. Cook to 
32 degrees on the saccharometer. Must be labeled compound 
jelly containing glucose. 

NO. 5— JELLY. 

As grape juice is the least expensive of all the pure juices, 
use grape juice as the colored juice for all of these jellies. Use 
30 gallons of apple juice, either from fresh apple pumace or 
dry apple waste, 4 gallons of grape juice, 34 pounds of granu- 
lated sugar, 170 pounds of glucose. Cook the juice to 215 de- 
grees; add the sugar, and cook to 218 to 220. Close off the 
steam and add the glucose cold ; mix thoroughly, use a tea- 
spoonful of diluted phosphates in each glass. To make the 
diluted phosphates, use 1 gallon of phosphoric acid and 1 gal- 
lon of water; phosphates is the only coagulator permissable 
under the pure food law. This jelly must be labeled compound 
jelly, containing glucose, but do not give it any specific berry 
name, simply compound jelly, and the better way is not to 
manufacture this class of goods. There is a good demand for 
a grade of goods of this kind, from a trade that cannot afford 
to consume the higher class goods, but the manufacturer will 
only have trouble, no matter how careful he may be, with the 
pure food authorities, and the margin of profit is too small to 
justify this annoyance. 

NO. 1— STRAWBERRY JELLY. 

Use 5 gallons of strawberry juice, 25 pounds of granulated 
sugar. Cook to 34 on the saccharometer. If it is possible to 
get the berries, use semi-ripe, firm berries for making juice for 
this grade of jelly. 

NO. 2— STRAWBERRY JELLY. 

Use 4 gallons of strawberry juice, 2 gallons of apple juice, 
35 pounds of sugar. Cook to 32 degrees on the saccharometer. 

All of the other grades of strawberry jelly are prepared in 
the same way as currant jelly. 

105 



BLACKBERRY JELLY. 

Blackberry jelly is made in the same way as strawberry 
jelly, and is cooked to the same degrees Beaumes. 

RED RASPBERRY JELLY. 

Prepare red raspberry jelly in the same way as currant 
jelly, except cook the jelly to 30 degrees Beaumes. 

GRAPE JELLY. 

Prepare grape jelly in the same way as currant. Cook to 
32 degrees Beaumes. Do not use over-ripe grapes for making 
jelly juice. 

QUINCE AND CRABAPPLE JELLY. 

Quince and crabapple jelly are prepared in the same wav. 
Use 30 pounds of granulated sugar to 5 gallons of juice. Cook 
to 30 degrees Beaumes. 

APPLE JELLY. 

In making apple jelly, use 5 pounds of granulated sugar to 
the gallon of juice only, as apple jelly granulates badly. Use 
5 gallons of apple juice, and 25 pounds of sugar. Cook to 30 
degrees on the saccharometer. 

PLUM JELLY. 

Use the wild goose plums for making jelly juice. Prepare 
the jelly in the same way as currant jelly. Cook to 30 degrees. 

CHEAP PAIL JELLY. 

For dark jelly use 40 gallons of apple juice, made from 
waste, 5 gallons of grape juice, 45 pounds of granulated sugar. 
Cook the sugar and juice to 14 degrees on the saccharometer, 
218 degrees on the thermometer; add 340 pounds of glucose — 
add the glucose cold. Use 2 ounces of the phosphate coagu- 
lator to each 30-pound pail. 

GLUCOSE PAIL JELLY. 

Use 45 gallons of apple juice made from dry apple waste, 
250 pounds of glucose. Cook the apple juice to 10 degrees 
Beaumes or 220 degrees F. Add the glucose cold; mix well. 

106 



Use 2 ounces of phosphates to each 30-pound pail. These 
jellies may be artificially colored and flavored, but same must 
appear on the label. 

When making jellies the cook must use some judgment 
of his own. The degrees of cook given in the formula, as a 
rule, are correct, but as the juice will vary some in the strength 
of the pectin, the above density may be one or two degrees 
too high or too low. It requires more good judgment and care 
to make good jelly than any other product we manufacture. 

PURE FRUIT JUICE FOR JELLIES. 

All berry juices for making glass jellies should be made in 
a copper kettle, and agitated as little as possible, as the stirring 
or agitating of the berries is the cause of cloudy juice. Put 
from 200 to 300 pounds of berries in a kettle at one cooking, 
add 10 gallons of water to each 100 pounds of berries. Cook 
the berries for 20 minutes at 200 degrees, stirring lightly. 
Drain through the drip or juice trough. After all of the juice 
that will drip freely through the cloth is out of the fruit, put 
the pomace in the press and press dry- LTse the first juice, or 
that from the drip trough for glass, and the juice from the press 
for the stone or pail jellies. The juice that comes from the 
press may be improved by passing it through the drip trough. 
This formula includes all berries, currants and other small 
fruit. 

PURE JUICE IN JUGS. 

If the juice is to be stored in jugs for use later, return it 
to the kettle, raise it to a temperature of 200 degrees, and fill 
jugs as directed for apple juice. If the juice stands over night 
and shows any signs of ferment, the temperature of the juice, 
200 degrees, should be kept up for IS minutes before it is filled 
into the jugs, and juice that has fermented badly should not be 
put in jugs unless well mixed with fresh juice. It is the safer 
way to work up any juice that has fermented immediately into 
the finished product, as age does not improve it any. 

PLUM JUICE. 

Use the wild goose plums for jelly. Prepare this juice in 
a tank, as advised for apple juice, except use only 8 gallons of 
water to 100 pounds of plums. 

107 



QUINCE JUICE. 

Quince juice is prepared in the same way as apple juice, 
except the quinces for jelly must be very ripe, otherwise the 
juice will not pass through the drip cloth. Cloths used on the 
drip trough for dripping jelly juices should be of fairly heavy, 
unbleached muslin ; and the cloth used on the press should be 
what is termed medium by the press manufacturers. This is 
a comparatively close woven press cloth. 

PRESERVE STOCK FOR WINTER USE. 

It is not possible to retain the natural fruit color of the 
strawberries, red raspberries and cherries, except by making 
the finished preserves, as sugar is the only property that will 
preserve the natural color. For jams and the cheaper grades 
of preserves, where it is not necessary to retain this high color, 
we can prepare the stock partly finished, with a reduced quan- 
tity of sugar, but for the high grade, fancy preserves, it is 
necessary to make up the goods direct from the fresh fruit. 
This may be done and the goods carried in stock in large con- 
tainers and transferred to the shipping packages as required. 
The advantage in doing this is the fact that it enables us to 
sort up our case with a better assortment when our stocks are 
low, and saves the cost of the shipping container and labor 
during the rush season. Follow the formula given under the 
head of preserves for preparing the goods. Use as containers 
Y-2 gallon glass jars, 2 and 3-gallon stone jars. Use a jar with 
a quick, self-sealing fastener, like the weir jar. Process the 
2-gallon jars 45 minutes at 180 degrees, and 3-gallon jars 1 
hour at 190 degrees. If it is desired to ship the goods in the 
original package, they should have a longer process ; give the 
2-gallon jars 55 minutes and the 3-gallon jars 1 hour and 20 
minutes. . v ^ 

BLACKBERRIES, BLACK RASPBERRIES, CURRANTS 

AND GOOSEBERRIES. 

As we do not have to take color into consideration in put- 
ting away our blackberry, black raspberry, currant and goose- 
berry stock, these goods may be packed in water in No. 10 
cans, or 3 and 5-gallon stone jars. Process No. 10 cans 30 

108 



minutes at 212 degrees. The writer prefers 3-gallon stone jars 
for these goods as being more economical as containers, and 
it requires less labor to do the work, but it is very essential to 
see that the temperature of the berries is kept above 200 de- 
grees E. when filling the jars, also that the jars are filled full. 
Put from one to 300 pounds of berries into a kettle ; add 2 gal- 
lons of water to each 100 pounds of berries ; Cook the berries 
15 minutes, stirring them lightly from time to time, then fill 
into the stone jars. Fill the jars level full, put on the cap, and 
seal. It is the writer's practice to boil the jar cap and rubber 
rings in water; this will be an additional safeguard against 
mold. Tf the temperature of the berries is kept above 200 de- 
grees, no other process will be necessary. This line of jam 
stock in water is for cheaper grades of goods, such as com- 
pound jams with apple juice, with or without glucose. Stone 
fruits, such as apricots, peaches, pears and plums should be 
cooked to a pulp, or a better way is to run them through an 
Enterprise chopper, excepting the plums. 

PEACH AND PEAR PRESERVE STOCK. 

After peeling the fruit, blanch it in boiling water 8 min- 
utes, then chill in cold water (by first blanching the fruit it is 
possible to get from 15 to 20 percent more fruit in a container). 
Eill the can of stone jar full of fruit, cover with water. Process 
the No. 10 cans 25 minutes, 2 gallon stone jars 40 minutes, 
and 3 gallon stone jars 50 minutes at 212 degrees, or at the 
boiling point of water, if the boiling point is above 210 de- 
grees. If below 210 degrees, the operator will need to use 
his judgment in advancing the time of process. 

PLUM, QUINCE, FIG AND ORANGE PRESERVE 

STOCK. 

Do not blanch the plums; fill into cans and cover them 
with cold water. Process light plums 22 minutes in number 
10 cans, and 30 minutes in 2 gallon stone jars, 40 minutes in 
3 gallon stone jars. Pare the quinces, cut them in quarters, 
blanch 10 minutes, fill into containers and cover with cold 
water. Process No. 10 cans 35 minutes and 2 gallon stone 
jars 50 minutes, 3 gallon stone jars 60 minutes at 212 degrees. 
Blanch figs 5 minutes, if unpeeled ; if peeled, the figs will re- 

109 



quire no blanching. Chill in cold water, fill into cans, and 
cover with cold water. Process No. 10 cans 28 minutes at 212 
degrees, 2 gallon stone jars 42 minutes and 3 gallon stone 
jars 50 minutes at 212 degrees. Orange preserve stock; slice 
the oranges the round way of the orange, soak in cold water 
24 hours, fill into containers, and cover with cold water. Pro- 
cess No. 10 cans 20 minutes, 2 gallon stone jars 30 minutes and 
3 gallon stone jars 45 minutes at 212 degrees. As these goods 
do not lose color, all that is necessary is to keep them whole 
as possible to make preserves. When making preserves from 
canned goods packed as above, figure 6 pounds of whole fruit 
to the gallon can or jar. In berries $y 2 pounds of fruit, and in 
pitted cherries, 7 pounds of fruit. 

PRESERVE STOCK IN CANS AND STONE JARS. 

The writer prefers when it is possible to do so, to make 
up the finished product for preserves; when it is not practi- 
cal to do this, stock put up by the following formula will make 
very fair goods. Use as containers No. 10 cans or 2 or 3 gallon 
stone jars. If stone jars are used as containers, and are pro- 
cessed, fill the jar with fruit and syrup to within an inch of the 
top, put on the cap, but do not seal tight. The cap must be 
loose enough for the jar to exhause itself. After the jar is 
processed .raise it out of the process slowly, and when the top 
of the jar is clear of the water, put down the clamp, or seal 
tightly: then raise the jar out of the process. If proper pre- 
caution is taken to see that the jar is exhausted, there is 
little danger of breakage. 

STRAWBERRIES, RED RASPBERRIES, CHERRIES. 

Use either No. 10 cans or 2 gallon stone jars. Fill the con- 
tainer solid with berries. We used enameled cans for cherries 
and red raspberries. Make a syrup, using 18 pounds of granu- 
lated sugar to one gallon of water, and cook to 34 or a Beau- 
me's saccharometer. After filling the cans with berries, cover 
them with syrup. As the syrup will pass through the berries 
slowly, it may be necessary to go over the cans or jars two or 
three times refilling with syrup. After the cans are filled with 
syrup, cap them, and get them into the process as soon as pos- 
sible. The fruit having been covered with hot syrup, will in a 

110 



short time cool down to a temperature (90 to 100 degrees) 
which is just the right condition for ferment action. Process 
No. 10 cans 25 minutes at 212 degrees, and 2 gallon stone jars 
40 minutes at 212 degrees. After the cans and jars get cold, 
they should be turned bottom up and remain this way 24 
hours, then right side up, and stored in a cool place. The 
reason for turning the container bottom side up is the fact that 
the fruit will float in this, which will become light syrup at the 
top and heavier at the bottom, and the top fruit will take but 
little sugar, consequently will lose color. When making pre- 
serves from the above stock, figure 5 pounds of berries and 3 
pounds of sugar to the gallon can or jar, as an example, if 
making a batch of preserves, we use, say, a two gallon can to 
a batch. This would be 10 pounds of berries. We would drain 
off the syrup, which would contain 6 pounds of sugar, and we 
want 12 pounds, hence we add 6 pounds. 

JAM STOCK FOR HIGH GRADE JAMS. 
STRAWBERRY JAM STOCK. 

200 pounds of berries, 100 pounds of granulated sugar, 2 
gallon of water. Add the sugar and water, cook to 240 degrees, 
then add the berries: cook to 215 degrees. Fill into No. 10 
cans or stone jars. Cap and process No. 10 cans 22 minutes 
at 212 degrees, 2 gallon stone jars 30 minutes at 212 degrees, 
3 gallon stone jars 40 minutes at 212 degrees. These jam 
stocks may be kept without processing, but for the high grade 
of preserves and jam stock, the writer prefers the processed 
stock, as it retains its flavor and form better. 

RED RASPBERRY JAM STOCK. 

200 pounds of berries. 100 pounds of granulated sugar. 2 
gallons of water. Add sugar and water, and bring to a boil. 
Add berries, cook to 215 degrees F. Fill into containers and 
process the same as strawberry. 

BLACKBERRIES. BLACK RASPBERRIES. CHERRIES. 

Put 3 gallons of water into the kettle. Add the berries, 
bring to a boil, cook slowly 5 minutes: add the sugar, and 
cook to 215 degrees. When making up the finished product, 

111 



figure 8 pounds of berries, and 4 pounds of sugar to each gal- 
lon of jam stock. 

NO. 1— APPLE BUTTER. 

Use sound ripe apples for making apple butter. If the 
manufacturer is engaged in packing canned apples, he will 
find the trimmings (not the cores and skins, but the trimmings 
made by the cutter when preparing the apples for canning) 
will make fine apple butter. Either use 750 pounds of trim- 
mings or 750 pounds of apples. The apples should be thor- 
oughly washed. Put them into a tank the same as is used for 
apple juice. Cook in the same was as apples are cooked for 
juice, except do not add any water. Cook the apples until 
they are cooked into a pulp, then run into a pulping machine, 
using a 22 mesh sieve. Use 100 gallons of this pulp, 20 gallons 
of boiled cider (see note) 4 ounces cinnamon, 4 ounces of 
cloves, 4 ounces allspice, 50 pounds of C Sugar, and if the apple 
butter is shipped in containers that cannot be processed, use 

1 pound of benzoate. Put the boiled cider into the kettle, 
add 100 gallons of apple pulp; start the agitator or stirring 
arrangement, then add the sugar and turn on the steam, and 
cook the apple butter to the required density. About 10 min- 
utes before the apple butter is finished, add the spice and ben- 
zoate, if benzoate is used. To do this, use about J/£ gallon 
of water; mix the spice with the water before adding it to the 
butter. If the spice is added dry, it will ball, and will not 
mix thoroughly with the apple butter. Eill into containers that 
be hermetically sealed, and process No. 1(1 pound) glass 40 
minutes at 190 degrees, No. 3 glass 1 hour at 190 degrees, No. 

2 stone jars 1 hour at 190 degrees, No. 3 stone jars 70 minutes 
at 195 degrees, No. 5 stone jars 80 minutes at 195 degrees, No. 
1 cans 20 minutes at 212 degrees, No. 2 cans 25 minutes at 212 
degrees, 3 cans 32 minutes at 212. degrees, No. 10 cans 50 
minutes at 212 degrees. 

BOILED CIDER EOR APPLE BUTTER. 

Cider for apple butter should be boiled down to 215 de- 
grees on the thermometer, or reduced from four to one, before 
it is added to the pulp. The object in doing this is to give the 
apple butter, a nice golden brown color, otherwise the cider 

112 



might be added to the pulp fresh from the press. It is also 
advisable to cook or boil down the cider only as it is used for 
each batch, as the butter will have less of the boiled cider flav- 
or. This may be done either in the kettle in which the apple 
butter is cooked, or with a steam cider evaporator. The only 
objection to using the kettle is the length of time required to 
turn out a batch of apple butter, as it takes fully as long to re- 
duce the cider as it does to cook the apple butter, consequently 
where the operator could turn out 6 batches of apple butter per 
day, if his cider was reduced in an evaporator, he could turn out 
but 3 batches should he use his kettle for reducing the cider. If 
the kettle is used to reduce the cider, start the boil with 10 gal- 
lon of cider, as sweet cider foams badly when cooking, as the 
cider is reduced add fresh cider until 80 gallon of cider has been 
added. Cook the cider to 215 degrees F. 4 gallons to 1, then 
add the pulp sugar, etc., and cook. If the cider evaporator is 
used, boil the cider to 215 degrees and use 20 gallon of the boil- 
ed cider to 100 gallons of apple pulp. It requires about 2,000 
pounds of apples to make a batch of apple butter, 750 pounds 
for the pulp and 1,250 for the cider. 

NUMBER 2— APPLE BUTTER. 

This is a cheaper grade of apple butter, and must of course 
have the label read glucose. Use 50 gallons of apple pulp, 150 
pounds of glucose, 6 ounces of ground cinnamon, 6 ounces of 
ground cloves, 12 ounces of benzoate of soda. Add the apple 
pulp and glucose. Cook to 218 degrees. Process hermetical- 
ly sealed packages in the same way as directed in formula 
No. 1. 

NUMBER 3— APPLE BUTTER. 

This grade of apple butter is made of apple pulp, made 
from what is termed chops, apples which have been sliced thin 
without peeling, and dried and evaporated. Put 100 pounds 
of chops in the juice tank, (see apple juice) add 40 gallons of 
water, and cook till the chops are soft. Then put them through 
a pulping machine. Put 50 gallons of this pulp into the kettle, 
add 5 gallons of New Orleans sugar house molasses, 125 pounds 
of glucose, 6 ounces of ground cinnamon, 6 ounces of ground 
cloves, 12 ounces of benzoate of soda. The original formula 

113 



s 



called for 10 ounces of citric acid or 2 gallons of 80 grain vine- 
gar to give the apple butter the required acid flavor, but the 
pure food law prohibits the use of either, unless so stated on the 
label. Cook to 218 degrees. 

APPLE BUTTER PULP. 

As we stated in our formula No. 1, the trimmings which 
accumulated when canning apples, makes fine pulp. If there 
are no trimmings, use sound whole apples. The apples must 
be thoroughly washed, and the washing should be done in boil- 
ing water, for apples used for this purpose are generally rough- 
ly handled, and the skin is more or less broken, and the apple 
juice or cider forms a sticky coating of the apples, consequent- 
ly it is impossible to remove all of the sand and grit when the 
apples are washed in cold water. The arrangement for wash- 
ing apples is very simple ; make a box, say 4 feet long, 4 feet 
wide, and 30 inches deep. Put an open steam coil or cross in 
it, fill the box with water, bring the water to the boiling point, 
then fill the box with water, bring the water to the boiling 
point, then fill the box part full of apples, and stir them well. 
Use a pickle dip net to dip the apples from the washing box to 
the cooking tank. The pulp may be packed in 5 gallon jugs, 
or 5 gallon cans, without benzoate, or in kegs and casks, with 
benzoate. If packed in stone jars or 5 gallon cans, put the ap- 
ple pulp into the kettle after it has been passed through the 
pulping machine. Cook the pulp until it comes to a thorough 
boil, or about 15 to 20 minutes; then fill the jars or cans, full, 
to almost overflow. Cap and seal as quickly as possible and 
the jars or cans will need no further process. When filling the 
5 gallon cans, it will be necessary that the hot pulp does not 
come in contact with the top of the can at the cap hole, for if so 
it will be hard to solder on the cap. On the other hand, we 
want as little air space in the can as possible. The writer's 
method is to fill the cans as full as possible, then raise the side 
of the cans the cap hole is on, by putting an inch strip of wood 
under the bottom edge of the can. This will give the top of 
the can an incline away from the cap hole, and leave the cap 
edge clear from pulp. In this way we will have but little air 
space in the can after it is soldered. Use a straight tinners 
copper to do the capping, for if a club steel or tilliry copper is 

114 



•used, the heat generated is much greater, and will cause the sol- 
der to blow by generating steam from the moist pulp. If the 
pulp is stored in kegs, barrels or casks, proceed to prepare the 
pulp in the same way as for jars and cans, except use 10 ounces 
of benzoate of soda to each 50 gallons of pulp. Apple pulp, in 
fact all pulps, like catsup pulp, should be disturbed as little as 
possible after it has been stored in the warehouse. All stone 
jars for storing pulps, preserves and jam stocks, should have as 
small openings, (mouths, as we generally term it) 3 inches in 
diameter should be the extreme limit, except for large fruits 
such as peaches, pears, etc., and in most cases a 3 inch opening 
is large enough for these. It is also necessary to have a safe 
fastening or seal, and while it is not our object to advertise any 
special firm's equipment, so far as we know at the present writ- 
ing, the Weir jar is more satisfactory than any other jar we 
have tried. Particularly is this the case when the goods are to 
be processed at the boiling point of water. For all stone pack- 
ages that will hold more than l / 2 gallon when processed at 180 
degrees of temperature, or above, must not be sealed tight 
when they are first put in the process bath, for the expansion is 
so great that the jars may burst, unless the expanded air and 
steam can escape, and by leaving the clamp on the wire fasten- 
er up, this will permit of the escape (exhaust, as we term it in 
canning) of air and steam. The ordinary 5-gallon jug may be 
used for storing the apple pulp, but it is a little difficult to 
get the pulp out of the small mouth. 

Method of Processing Large Stone or Glass Packages — 
Put the rubber and cover on the jar, raise the bail up over the 
cover, but do not press down the clamp; drop the jars into the 
process water slowly. The temperature of the water may be 
raised to 150 to 160 degrees, when processing stone jars, before 
the jars are dropped in it. When the jars have had the re- 
quired time of process, raise them out of the water, just so the 
clamps are above it ; then put down the clamps. Care must 
be taken to see that none of the rubber rings on the jars have 
blown out, which will occur sometimes, if the cap is too tight. 
This same method applies to large glass packages, such as 
crushed fruits and preserves in half gallon jars, except the glass 
jars must not be dropped in the process at too high a temper- 
ature. (See process for glass). 

115 



PEACH BUTTER. 

The writer has no knowledge as to what the pure food law 
commissioners ruling has been or may be on the use of apple 
cider in the manufacture of peach butter, but it is just as nec- 
cessary to use good sweet cider in making fine peach, plum, 
pear or quince butter, as it is in making fine apple butter, and 
our formulae will all call for the use of cider in these goods, but 
whether it is necessary to state this fact on the label, the writ- 
er does not know. Use 50 gallons of peach pulp, prepared in 
the same way as apple pulp, 10 gallons boiled cider, 60 pounds 
of C sugar. There is no spice used in peach butter. First 
cook the cider as for apple butter, then add the peach pulp, and 
cook to 218 degrees. Process the same as apple butter. Use 
soft peaches for making the pulp. It is not necessary to take 
out the pits as the pulping machine will do this, if the peaches 
are cooked until they are soft. It is a little hard on the wire 
cloth, but wire cloth is cheaper than the labor of pitting the 
peaches. 

NUMBER 2— PEACH BUTTER. 

It will be necessary to label peach butter prepared by this 
formula, "peach and apple butter." 25 gallons of peach pulp, 
25 gallons of apple pulp, 5 gallons of boiled cider, 60 pounds of 
C sugar. Cook to 218 degrees. Process in the same way as 
advised for apple butter. 

NUMBER 3— PEACH BUTTER. 

Use evaporated peaches for this butter. Soak over night 
100 pounds of evaporated peaches in 50 gallons of water. Put 
all together in the juice tank the next morning, and cook to a 
pulp. Use 10 gallons of boiled cider, 25 gallons of this pulp, 
and 20 gallons of apple pulp, and 50 pounds of C sugar. Cook 
to 218 degrees. 

NUMBER 4— PEACH BUTTER. 

Use 25 gallons of evaporated peach pulp, 25 gallons of ap- 
ple pulp, 10 pounds of C sugar and 150 pounds of glucose. 
Cook to 218 degrees. 

116 



NUMBER 5— PEACH BUTTER. 

Use 25 pounds of apple chops, 25 pounds of dried peaches. 
Soak over night, and then cook to a pulp. Put this pulp 
thorough a pulping machine. After the pulp has gone through 
the pulping machine, put into a kettle; add 200 pounds of glu- 
cose, 12 ounces of benzoate of soda, and cook to 220 degrees. 

PLUM BUTTER. 

If light skinned plums are used, such as green gage, do not 
use boiled cider; use just sweet cider; but with all red or blue 
plums use the boiled cider. 

GRAPE BUTTER. 

Grape butter is prepared the same as peach butter. The 
pulp or waste from grapes used for unfermented grape juice 
may be used for butter. " 

QUINCE AND PEAR BUTTER. 

Prepare quince and pear butter in the same way as peach 
butter. Make all the pulp in the same way as peach pulp, except 
use but little or no water in plum and grape pulp. 

APRICOT BUTTER. 

Apricot butter, which makes one of the best fruit butters, 
is prepared in the same way as peach butter, except add 10 to 
20 per cent additional sugar. 

NUMBER 1— MINCE MEAT. 

This is a fancy grade of mince meat, usually sold in glass, 
and may be made with or without benzoate of soda. If made 
without benzoate, it must be packed in hermetically sealed con- 
tainers, and processed. Use 500 pounds of peeled apples or 
650 unpealed apples, 175 pounds raw beef or about 100 pounds 
of cooked beef, 60 pounds suet, 200 pounds of seeded raisins, 
60 pounds currants, 4 pounds of candied citron, 4 pounds of 
candied orange, or lemon peel or 2 pounds of each, 6 pouiiil> 
of spice, 10 pounds of salt, 2*/2 pounds of benzoate of soda, if 
soda is used, 3 gallons whisky or brandy. Shop the peeled ap- 
ples in a butchers meat chopper. Do not attempt to chop too 

117 



many apples at a filling of the chopping machine, about a peck 
at a filling. If too many apples are put in the chopper at a fill- 
ing, by the time the last of the apples are chopped, part of them 
will be chopped to a mash. If benzoate of soda is used, add it 
to the apples as they are chopping. If no benzoate is used add 
the whisky or brandy to the apples as fast as they are chopped, 
as the whisky or brandy acts as a preservative, and will pre- 
vent ferment setting up before the batch is finished. Use plen- 
ty of water when cooking the beef; do not allow the beef to' 
come to a boil. If it can be done conveniently, cook the beef 
at about a temperature of 200 to 205 degrees. The beef will 
be firmer and chop better. Cook the beef in this way from 8 
to 10 hours. Take out all the bones while the meat is warm, 
but let it get thoroughly cold before attempting to chop it. The 
meat should be chopped in a chopping machine in the same way 
as the apples, adding the spice. Trim the suet, and grind it in 
an Enterprise chopper; add the salt" to the suet as it is put 
through the chopper, if the salt is added at this time it will pre- 
vent the melting of the suet in the mince meat while in the 
process. Use wheat flour when chopping the citron and 
orange peel ; this will prevent gumming. After the apples 
are chopped, put them in a mixing box; add the whisky or 
brandy, if any remains, then the beef suet, raisins, currants, 
candied peel, and cover with the mince meat liquor. Let the 
mince meat stand 24 hours, then add enough of the remaining 
liquor to give it the required moist appearance. If the mince 
meat is made without benzoate, process y 2 gallon glass jars 4-5. 
minutes at 170 degrees, and gallon glass jars 1 hour at 170 de- 
grees. Do not use the beef broth in this batch of mince meat. 
Reserve it to use in the other grades. By adding 2 or 3 ounces 
of benzoate or 6 to 8 pounds of salt, the broth may be kept sev- 
eral days (see number 2 mince meat). 

MINCE MEAT LIQUOR. 

Use 200 pounds of C sugar, 10 gallons of boiled cider, 5 
gallons of water. Put the sugar, cider and water in a kettle, 
and cook the syrup or liquor to 32 on Beaume's saccharometer. 
Do not add the liquor to the mince meat until it has cooled 
down to 100 degrees, and it is better that it be cold, consequent- 
ly 



ly is advisable to make the liquor up ahead of time, as it will 
keep several weeks. 

MINCE MEAT SPICE. 

Use the very best spice obtainable in making this mixed 
spice. 16 pounds of ground sagon cinnamon, 4 pounds of Zan- 
zabar cloves, 4 pounds of ground nutmeg, 8 pounds of ground 
allspice, 2 pounds of ground mace, 1 pound of ground ginger 
root, J /2 pound of ground white pepper. Mix thoroughly, and 
keep in a tight container. 

NUMBER 2— MINCE MEAT. 

Use 1,200 pounds of peeled apples, 300 pounds of raw beef, 
or about 200 pounds of cooked beef, 50 pounds of suet, 300 
pounds of raisins, 50 pounds of currants, 15 gallons of boiled 
cider, 1 gallon of alcohol, 15 pounds of salt, 5 pounds of citron, 5 
pounds or orange or lemon peel, 8 pounds of mince meat spice, 
4 pounds of benzoate of soda. Prepare all the above as advis- 
ed in formula number 1. Put it all in a mixing box, add the 
reduced beef broth, then 300 pounds of C sugar, and 400 pounds 
of glucose. Let the mince meat stand 24 hours, or until the 
sugar is dissolved, and then mix thoroughly. 

BEEF BROTH FOR MINCE MEAT. 

After the meat has been cooked reduce the broth, by boil- 
ing, until it is reduced to 8 to 10 gallons, and use this broth on 
the mince meat. If the broth is to be kept several days, add 
either 2 to 3 ounces of benzoate of soda, or 6 to 8 pounds of salt. 
If salt is added, the amount of salt in the broth must be deduct- 
ed from the amount to be used in the mince meat. 

NUMBER 3— MINCE MEAT. 

Use 650 pounds of unpeeled apples, using as light skinned 
apples as possible. 100 pounds of raw beef, about 60 pounds 
of cooked meat, 25 pounds of suet, 100 pounds of raisins, 50 
pounds of seedless raisins, 8 pounds of mince meat spice, 12 
pounds of salt, 3 pounds of benzoate, 200 pounds glucose. 
Prepare this batch in the same way as the above batches. 

LIQUOR FOR THE NUMBER 3 AND 4 MINCE MEAT. 

Cook the beef broth down to about 10 gallons, then add to 

119 



it 120 pounds of C sugar, and 8 gallons of boiled cider. Cook 
to 28 degrees on Beaume's saccharometer. Let the liquor get 
cold, and add it to the batch of mince meat. Mix well. If the 
manufacturer desires a grade of mince meat between this and 
the number 1 mince meat, peel the apples, but use the same 
weight of peeled apples as called for in formula of unpeeled 
apples. 

NUMBER 4— OR BAKER'S MINCE MEAT. 

Use 650 pounds of- unpeeled light skinned apples, 100 
pounds of raw beef, or 75 pounds of cooked beef, 100 pounds 
of raisins, 10 gallons of boiled cider, 8 pounds of mince meat 
spice, 12 pounds of salt, 3 pounds of benzoate of soda. If there 
is sufficient strong broth left over from a previous batch of 
high grade mince meat to make a strong liquor, it will not be 
necessary to use any suei, otherwise 25 pounds of suet. After 
preparing the above put it all into a mixing box, add the beef 
broth and 80 pounds of C sugar, 150 pounds of glucose. After 
batch stands 24 hours, mix thoroughly. 

CONDENSED MINCE MEAT. 

Use 150 pounds of dried evaporated apples, 120 pounds of 
raw beef or 75 pounds of cooked beef, 100 pounds of raisins, 50 
pounds of currants, 6 gallons of boiled cider, or apple cider 
jelly is better. 12 pounds of mince meat spice 8 pounds of salt 
250 pounds of C. sugar. Cook the beef and chop it with the 
spice, add the salt to the broth and cook down to 2j4 gallons. 
Chop the apples in an Enterprise chopper, using the No. 2 plate. 
Put the chopped apples in the mixing box; add beef broth and 
apple cider or jelly, and then the sugar. Mix the batch first by 
hand, using an iron shovel. Then pass the mince meat through 
the mixer; press into squares and wrap in waxed paper, and put 
into carton. The writer usually builds his own mince meat 
mixing machine, especially for mixing condensed mince meat, 
as it is of a very gluey nature, and hard to mix. It 
has been a custom to use glucose as a substitute for a part of 
the sugar, but the pure food law will require the mince meat to 
be labeled "contains glucose." 

120 



ENGLISH PLUM PUDDING. 

One hundred ten pounds of stale bread, 75 pounds seeded 
raisins, (not seedless raisins), 75 pounds of cleaned currants, 
80 pounds of C sugar, 8 pounds of citron, 5 pounds of candied 
lemon or orange peel, lj4 pounds of ground nutmeg, 
1J4 pounds of ground mace. 18 dozen fresh eggs. 35 
pounds of beef suet, 5 pounds of salt 44 pounds 
wheat flour, 5 gallons of whisky or brandy. Cut bread into 
squares of 3 or 4 inches and let it stand in a warm place until it 
is thoroughly hard and dry, then put it into a kettle and brown 
it dark brown. Stir it all the time, else it will burn. After the 
bread has cooled, pass it through the fine plate of the Enter- 
price chopping machine. Rub the raisins and currants in part 
of the flour, and use part of it to cut the citron and lemon or 
orange peel with. Put bread into mixing trough, add raisins, 
currants, citron peel and suet. Mix thoroughly, then add the 
salt and sugar and mix again: add eggs, spices and brandy, 
thoroughly mixed together, and add this to the mixture in the 
trough, then add 6 gallons of cold water, mix thoroughly, and 
let all stand 24 hours before filling into cans. After filling 
cans see that they are wiped clean before capping, as the 
least grease in the groove of the can will make it cap bad. 
Close vent and process 10 minutes, then open vent and blow; 
close it again, and process — J4 -pound cans 45 minutes, 1-pound 
cans 1 hour, 2-pound cans 1 hour and 5 minutes, 4-pound cans 
1 hour and 45 minutes. Do not attempt to cook plum pudding 
under pressure. If the pudding is tied up in a cloth for local 
trade, 1-pound packages should be steamed, (not boiled in wa- 
ter) 2 hours ; 2-pound packages, 3 hours. 

NO. 2 PLUM PUDDING. 

Stale bread 110 pounds. 75 pounds citron, 75 pounds of 
currants, 40 pounds of suet, 2 pounds of candied peel, 1 pound 
ground nutmeg, 1 pound ground mace, 4 gallons sweet Cataw- 
ba wine, 50 pounds C sugar, 25 pounds wheat flour, 5 pounds 
of salt. Prepare the same as No. 1 Plum Pudding. 



121 



122 



PART 111. 



CANNING. 



In part third of this hook, we will take up the art of can- 
ning- and preserving fruits and vegetahles in hermetically seal- 
ed containers, hy sterilizing, with the hope that we may he 
ahle to add something that may he heneficial to our readers. 
We use the word "art" advisedly, for the canning industry 
with its allies, the pickle, preserving, and jam industries, are 
fast hecoming one of the arts, and we might say fine arts, for 
what is more heautiful to the American commercial eye than 
the rows of artistic lahels, with their accompanying cans and 
glass jars, on the grocers' shelves. And, by the way, this very 
commercial eve is a very fortunate possession, regardless of 
the slam from certain quarters. It has made this great coun- 
try God's country, as a certain railroad conductor remarked 
to the writer, recently after a trip through Canada, and while 
crossing a bridge over the Niagara River at Buffalo. "Well, 
you are in God's country once more," brought to his mind, 
doubtless, by the oft repeated challenge of the boastful, but 
loval Yankee, and to which the writer would add — the country 
of our neighbors and kins-folk to the North of us. The prin- 
cipal products in this line of manufacture are tomatoes, corn, 
peas, string beans, peaches, pears and plums. There has been 
so much said and written on the proper method of handling 
these products, the writer feels he can add little or nothing 
that will be of any special interest to the packer, but as it is a 
part of. and a very large part, of the subject on canning and 
preserving, the writer will add his mite. 

ROILING POINT OP WATER. 

The time of process in open bath given in the formula, will 
be based on the boiling point of the water at the atmospheric 
pressure of 15 pounds, or to be accurate, 14.7 pounds at sea 
level, which is about 212 degrees F. This will cover most of 
the territory on the Atlantic and Pacific coasts, and the Mis- 
sissippi valley, where most of the goods of this class are manu- 

123 



factured, where the altitude rarely ever reaches more than 500 
to 800 feet. As the variation of temperature is only about one 
degree in 500 feet, altitude will give us but little concern in 
the above named territory, but when we reach the east slope 
of the Rocky Mountains and some of the interior states, such 
as Colorado, Utah, Idaho, Montana and eastern Washington, 
we will find altitude where it is necessary to add materially to 
the time of the process. As an example : At Canon City, Colo- 
rado, where the writer was located for a number of years, the 
altitude was 5,331 feet, and the boiling point of water was 202 
degrees, and it required one hour to thoroughly sterilize a 
No. 2 x /z can of tomatoes, whereas, in Indiana 30 minutes cook 
will be sufficient. And, by the way, our factory at that point 
was in all probability at as high, if not the highest, point in the 
United States, and probably in the world, where goods of this 
character are manufactured. The following table will give the 
temperature of the boiling point of water at various altitudes, 
and while they are not mathematically correct, they are near 
enough to answer our purpose, as the variation of a degree 
would be followed by no serious results, while sterlizing such 
goods as are cooked in open bath. 

Sea level boiling point of water 212 degrees F. 
520 feet 
1045 " 
1570 " 
2100 " 
2625 " 
3150 " 
3690 " 
4225 " 
4760 " 
5320 " 



(About 1 mile high- 



6385 
6920 
8025 
9130 
10240 
10800 



water 


212 


degrees 




t 


211 


j» 




» 


210 


j» 




» 


209 


n 




i 


208 


n 




i 


207 


>> 




i 


206 


ii 




j 


205 
204 


n 

>i 




i 


203 


j? 


it 


202 


n 


5280 feet in 


mile.) 


water 


201 


degrees 




j 


200 


ii 




j 


199 


a 




j 


198 


a 




i 


197 


a 




i 


196 
195 





124 



TEMPERATURE OF WATER UNDER PRESSURE. 

The following table will also give the temperature of water 
when heated under pressure. It, like the above table, is not 
mathematically correct, but we thought it best not to go into 
fractions, as the variation would be less than a degree : 

Pressure of Steam Gauge, Thermometer Reading, 
1 pound 216 degrees F. 



2 

3 

4 

' 5 

6 

7 

8 

9 

10 

11 

12 

13 

14 

15 

16 

17 

18 

19 

20 



220 
222 
225 
228 
230 
233 
235 
238 
240 
242 
244 
246 
248 
250 
252 
254 
256 
258 
260 



EXHAUST OR NO EXHAUST. 



This is a question that has been debated, for and against, 
more or less for years, but we believe that most of the canning 
people have decided, with probably the exception of cold pack- 
ed tomatoes, it is best to give all goods a short exhaust, and 
it is the writer's experience, even in cold pack tomatoes, the 
results are more satisfactory if they are given a light exhaust, 
as the ends of the cans snap back to their natural position much 
more satisfactorily. Particularly is this the case when sanitary 
cans are used. It will require very little heat to give us the 
required vaccum, just enough to cause the cans to feel warm to 
the touch. There is one objection to this light exhaust, and 

125 



that is the very low temperature at which the can are exhaust- 
ed, which is from 100 to 120 degrees. They rapidly cool to a 
temperature of from 70 to 90 degrees, which is a most favor- 
able temperature for bacteria (ferment) action. Therefore, the 
manufacturer can see the necessity of getting the cans into the 
process as rapidly as possible after they leave the exhaust box, 
for if ferment sets up to any perceptible degree, we may have 
spring end cans. The above also holds good under the so- 
called cold process of tomatoes, as the tomatoes are heated in 
scalding to the most favorable temperature for ferment action. 
And it is from the fact that the tomatoes are so heated in 
scalding, and retain a temperature above that of the atmos- 
pheric temperature until they reach the process, that we can 
pack tomatoes under the cold process without having spring 
end cans. Hence, the so-called cold process is a misnomer, 
for is it not a fact we do have an exhaust or vacuum in the 
cans, and is it not also a fact that this vacuum is less liable to 
be informal, than it would be if the cans were put through a 
steam exhaust box with a light pressure of steam? And, par- 
ticularly, would this be the case if the tomatoes are chilled after 
they are scalded, and it is for the above reason the writer ad- 
vocates a light exhaust, as it is possible to control the vacuum 
in our cans with a light exhaust, while it is hit or miss when we 
depend on the heat that remains in the tomato after scalding 
and skimming. 

CANNED FRUITS. 

The equipment for canned fruits consists of the various 
process vats, cages, blanching arrangements, apple and peach 
peelers, cherry pitters, syrup making tanks, exhaust box, etc. 
The sanitary can is the most economical and satisfactory con- 
tainer for canned fruits. Particularly is this so for large fruits, 
such as apples, peaches, pears, plums, etc. The use of this can 
will necessitate the use of the sanitary or crimping capper. 
Exhaust box, etc., and the writer prefers the tray system, for 
two reasons: First, the cans are not dented and mashed up so 
much as when handled in cages, and dumps out on the floor 
when we run short of cages; and, again, the sanitary cans being 
concave, the ends will hold water, and the can rust unless they 
are turned top down, so they may drain off the water in the 

126 



cap or top end. If the tray system is used, a wooden tray may 
slip over the cans in the iron tray, and the position of the trays 
reversed, the cans remaining on the wood trays, stacked in 
the warehouse until they are ready to be piled or filled into 
the cases. 

PROCESSING VATS. 

If the tray system is used, it will be necessary to use square 
processing- vats. These may be made either of iron or wood. 
The writer prefers wood, as wood is a poor conductor of heat, 
consequently a fuel saver. It is the writer's practice to build 
these vats 20 inches deep, 44 inches wide, and 62 inches long 
inside, made of good, clear pine lumber. A vat of this size will 
hold eight dozen No. 3 cans in a tier, and three tiers in a cage, 
or 24 dozen cans to a bath. (For description of cage, see pro- 
cessing glass preserves, also cut). 

CHERRY PITTER. 

Up to within a recent date, it has been the custom to pit 
the cherries by hand, but there are now at least two power 
machines that will do this work satisfactorily. There is also a 
very good machine on the market for removing stem and 
bloom on gooseberries. 

SYRUP. 

There are two methods for making syrup for canned 
goods. One to make up the required degree of syrup at the 
first cooking; the other, to make up a high sugar per cent, of 
syrup, and reduce the heavy syrup with cold water, to the 
degree or density required. The advantage of the last method 
is the fact that we will have a cold syrup for our goods; which 
is very desirable, unless the capping and processing end of the 
work is kept up close to the canning and syruping end of it, 
for if the cold fruit is covered with hot or warm syrup, it will 
very soon reach a temperature most suitable to the action of 
ferment germs, and must be worked up promptly, whereas, if 
cold syrup is used, the fruit may, but should not, stand some 
hours without doing any harm. It has been the writer's prac- 
tice to have a tank about 4 feet in diameter and 3 feet high. 
This tank may be made of galvanized iron, or, what is better, 

127 



an enameled tank; also two or more smaller tanks. In the 
larger tank have a perforated coil. The writer prefers an open 
or perforated coil for this reason : The force of the steam jet 
keeps the sugar stirred and it dissolves much quicker, and the 
addition of the condensed steam will do no harm, as the 
syrup will require the addition of water to reduce it to the re- 
quired degree of density for the various grades of fruit. If the 
syrup is made by this method, run 100 gallons of water into the 
tank; add 1500 pounds of sugar: turn on the steam, and cook 
the syrup until the sugar is all dissolved. The batch will make 
200 gallons of 30 degree syrup by Beaume's saccharometer, or 
about 60 degrees on Ballings' saccharometer. The writer uses 
Beaumes' saccharometer in his work, and the various grades 
of syrup given in these formulas will be according to Beaume's 
scale. The following table will given approximately the de- 
grees of syrup from a given quantity of sugar to a gallon of 
water : 

32 pounds sugar to a gallon water makes about 3 gallons 40 degree syrup 
1>6 pounds sugar to a gallon water makes about 2 gallons 32 degree syrup 
10 pounds sugar to a gallon water makes about 1% gallons 28 degree syrup 
8 pounds sugar to a gallon water makes about 1% gallons 24 degree syrup 
6 pounds sugar to a gallon water makes about 1% gallons 20 degree syrup 
4 pounds sugar to a gallon water makes about 1% gallons 16 degree syrup 
2 pounds sugar to a gallon water makes about iy 8 gallons 10 degree syriip 

TRAYS, CAGES, ETC. 

This system will also require a liberal number of iron and 
wood trays. The size of the iron trays are to be 3 inches deep, 
14 inches wide and 20 inches long inside, and the size of the 
wood trays are 15 inches wide, 21 inches long outside, with a 
strip lj4 inches wide around three sides of the tray, leaving an 
open side. The cage (see page 68) should be 44 inches wide 
and 62 inches long. 

BLANCHING ARRANGEMENT. 

The greater percentage of all canned apples are used by 
the pie bakers, and to meet the requirements of this trade, a 
can must be of a full solid pack, and it is impossible to pack a 
full solid can unless the applies are first blanched. To do this, 
the writer makes a perforated galvanized iron cage, similar to 

128 



the Baker dumper scalding machine — in fact, this machine is 
just what we require, providing the cage or basket has a cover 
attached so as to hold the apples under the water, and also 
providing the tank part of the machine is made of wood, as we 
use salt brine in blanching, (see cut on page 208), and while 
the brine is not very strong, yet there is enough salt in it to act 
on the iron, and make trouble, if an iron tank is used. 

PEACH PEELER. 

It is now almost the universal custom to peel peaches by 
the lye process, ( and there are several machines in the mar- 
ket that will do this work satisfactorily). The principle is to 
dissolve the skin of the peach by passing the peach through 
a hot lye bath, then thoroughly rinse or wash it, until all traces 
of the lye have disappeared. This may be done either by pass- 
ing the peach through several baths of fresh water or by spray- 
ing with fresh water. The spray system is preferable, as the 
force of the spray assists in removing any particle of skin that 
may remain on the peach after it has been passed through the 
lye bath. 

CANNED APPLES. 

Any sound cull apples may be used for these goods; wind- 
fall will answer, if they are not bruised too much. After the 
apples leave the peelers, they should drop into a tank contain- 
ing a salt solution made with 5 pounds of salt to 50 gallons of 
water. The object of this brine solution is to keep the apples 
from turning dark. The peelers should be so arranged that 
the apples will pass from the peelers to the brine tank by an 
endless chain carrier, (see cut on page 198). From the brine 
tank the apples should pass to the cutting tables; from the 
cutting tables to the blanching machine, (see cut). Make 
a brine with 12 pounds of salt to 100 gallons of water. Keep 
this brine up to the boiling point. Fill the blanching basket 
with cut or quartered apples; drop them in the hot brine for 
two minutes, and plunge them into a tank of cold, fresh water. 
This cold water tank should have an inlet pipe for water at 
one end, and an overflow at the other, so as to keep the water 
as cold as possible. Arrange a table for the canners, from the 
tank that will connect with the capping machine. Have a tank 

129 



that will hold from 200 to 300 gallons of hot water, above this 
table. Have an inch pipe in the bottom of the tank, with a 
quick opening valve over the canning table, so as to fill the 
cans with hot water. As the apples are covered with hot wa- 
ter, and have been shrunken in the hot brine, they will need 
no exhaust. Cap, and process No. 3 cans 12 minutes O. B. 212 
degrees. Process No. 10 cans 18 minutes at 212 degrees. This 
process is for applies canned direct from the orchard. For cold 
storage or pitted applies the time of process should be extend- 
ed to about 15 and 20 minutes. Apples should be cooled as 
rapidly as possible after they leave the process. 

CANNED PEACHES. 

There is no general fixed standard for peaches, either in 
the size of the peach, or the degree of syrup used. Various 
sections of the country have various standards. The follow- 
ing is about the California standard in size of fruit: No. 1 
(extra) No. 3 cans, 2% inch diameter; No. 2 (extra) No. 2V 2 
cans, 2^4 inch peaches; No. 3 (extra standard) No. 2y 2 cans, 
2y 2 inch peaches; No. 4 (standards) No. 2y 2 cans, 2% inch- 
peaches. No. 5 (table, or seconds) 2 inch peach ; No. 6 (water 
or peeled pie) \% inches; unpeeled pie, all of the small grades, 
and culls. The density of the syrup varies from 30 degrees to 
50 degrees, (see table). There are a number of machines for 
grading peaches that will grade to any desired size. After the 
peaches are graded, they are passed to the cutters, where they 
are split and pits removed. Each cutter should have at least 
three fruit boxes for her cut fruit, (see fruit boxes, page 127), 
and when a peach or the half of a peach does not come up to 
the standard, it may be thrown into the box of a lower grade. 
Use a pitting spoon to remove the pits of cling peaches. These 
spoons are also convenient for pitting hard free peaches. After 
the peaches are pitted, they are passed to the lye machines; 
from there to the canners, and unless the peaches pass over a 
resorting belt after they leave the lye or peeling machines 
where the defective peaches may be culled out, the canners must 
be instructed to do this work. The better arrangement is to 
have an endless belt that receives the peaches from the lye 
machine, and carries them past the women sorters, where all 
defective peaches may be culled out.. Those that are not 

130 



properly peeled may be returned to the lye machine; the brok- 
en, soft, and blemished peaches may be put in the standard, 
table, or pie grades. To peel the peaches, prepare a lye solu- 
tion of 2 ounces of commercial potash or lye to a gallon of 
water. The peaches should remain in this lye about two min- 
utes. The lye must be kept up to the boiling point all of the 
time. After the peaches are peeled and all of the lye washed 
out of them, fill them into cans. The extra, extra standards 
and standards should be placed in the cans with the pit sides 
down. Pack the can solid full of fruit; cover with syrup and 
exhaust and process. (See table, page 133). 

CANNED APRICOTS. 

Almost the entire pack of apricots in the United States 
is packed in California. There are three general varieties of 
apricots raised in this state. The More Park, a large, smooth 
fruit, the one usually used to make peeled goods; the Blen- 
heim and the Royal, also the nectarine, which is a species of 
the apricot. The grades of fruit are: No. 1 (extra) 7 apricots 
to the pound; No. 2 (extra standards) 9 apricots to the pound; 
No. 3 (standards) 12 apricots to the pound. No. 4 (table) the 
remaining sizes, No. 5 (pie) all soft and culled apricots. Syrup, 
exhaust and process, (see table). 

PEARS. 

There are several varieties of pears, which are used for 
canning, and it has been the practice in the past to label them 
all Bartletts, but according to the late interpretation of the 
pure food laws, either the word pear alone must appear on 
the label, or the true name of the variety. Pears must be pick- 
ed while green, or in a firm state; packed in boxes that will 
hold about a bushel, and stacked in the cannery warehouse, or 
some convenient place where they may be sorted over and the 
yellow ripe pears taken out and canned from time to time. 
The pears are hand peeled and cored. To do the coring there 
is a small hand tool, which consists of a wood handle, with a 
loop of this flat steel at one end which scoops out the core, 
leaving the space from which the core was taken smooth and 
of regular form. 

131 



CANNED GREEN GAGE AND EGG PLUMS. 

Under the head of green gage and eggs plums, we will 
include all light colored plums, also the thin skinned red ones. 
The plums are usually sorted into two sizes; the large size 
used for high degree syrup goods, and the remaining sizes for 
light syrup and water goods. The time of process given is 
fully sufficient to sterilize the plums, and in some cases, if the 
plums are over- ripe, it may be necessary to reduce the time 2 
to 4 minutes. (See table). 

CANNED DAMSON AND BLUE PLUMS. 

This would include the Damson German prune, and all 
heavy skinned blue plums. As a rule, these plums are packed 
in light syrup or water, as a great percentage of them are sold 
to the preserving houses. 

CANNED QUINCES. 

Quinces are packed, as a rule, in No. 10 cans in water, as, 
like the blue plums, the most of them are used by the preserve 
people. Quinces, like pears, should come to the factory green, 
and allowed to get yellow, ripe before they are canned. 

CANNED GRAPES. 

Most of the grapes packed are the light colored varieties 
and the most, if not all, of them are packed in California. The 
market demand for grapes is limited. See table for syrup and 
process. 

CANNED SWEET CHERRIES. 

Sweet cherries, as a rule, are canned with the pits; par- 
ticularly is this the case with the California pack, which is the 
source of the greater percentage of our canned sweet cherries 
Unpitted cherries should be given all the process they will 
possibly stand without cracking, so as to thoroughly sterilize 
the pit. On the other hand, a very short overcook will cause 
the skin to crack, and cause the cherries to have a soft mushy 
appearance. There are some pitted sweet cherries packed, but 
the pack is limited, and is used principally by preservers. 

132 



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Free Peaches 

Pears 

Apricots 

Egg and G. G. Plums 

Dauson Plums 

German Prunes, Etc 

Quinces 

Grapes— California 

Cherries— Sweet Unpitted 

Cherries— Sour Pitted 

Cherries — Sweet Pitted 

Gooseberries 

Currants 

Blackberries 

Black Raspberries. 

Red Raspberries 

Strawberries . 

Blueberries 

Pineapple— Sliced 

Pineapple— Grated . 

Apples 



No. 10 
Extra 
std's 



No. 10 
Std's 



No. 10 No. 10 No. 10 Kettle 

Unpeeled Packed 
Table Pie Pie 



20 
20 
24 
20 
18 
20 
20 
30 



3d 
30 
30 
30 
28 
28 
20 
20 
26 



135 



PITTED SOUR CHERRIES. 
No. 10 Cans. 

The greater percentage of sour cherries are pitted, as they 
are principally used for baking, and packed in No. 10 cans, 
and must be fairly free of pits. There are at least two power 
pitting machine on the market that will do this work satisfac- 
torily. The juice and pits should be saved and the pits put in a 
kettle and just covered with water and boil for 10 minutes; 
then strain through a drip trough, (see drip trough, page 203), 
or a cotton (sugar) sack. Add this juice to the natural juice, 
and use it in place of water in the No. 10 cans, or for making 
the syrup goods. Use 6~y 2 pounds of pitted cherries to a No. 
10 can; cover with above juice or water, and process for 40 
minutes O. B. 212 degrees. Cherries should be packed in 
enamel lined cans, particularly the syrup goods in No. 1 and 
2 cans. 

No. 1 and 2 Cans. 

As a rule, the syrup or preserved goods are packed in No. 

1 and No. 2 cans. For extra or heavy syrup goods, use 6 
ounces of pitted cherries to a No. 1 can and 12 ounces to a No. 

2 can. Cover w.ith a syrup made with 24 pounds of sugar to a 
gallon of water, or 200 pounds to 9 gallons of water. This will 
make about 22 gallons of syrup. For extra standards use 8 
ounces of pitted cherries to a No. 1 can or 16 ounces of cher- 
ries to a No. 2 can. Cover with syrup made with 12 pounds of 
sugar to a gallon of water, or 200 pounds of sugar to 17 gallons 
of water, which will make 30 gallons of syrup. Put the water, 
or cherry juice is much better, in a kettle; add the sugar, and 
bring to a boil. If the can are filled with hot syrup, and the 
writer likes this method best, they will require no exhaust. 
Process No. 1 cans 28 minutes at 212 degrees O. B. and No. 2 
cans 35 minutes at 212 O. B. For standards use 8 ounces of 
pitted cherries to a No. 1 can or 16 ounces to a No. 2 can; 
cover with a syrup made with 3 pounds of sugar to a gallon of 
water. Process 25 minutes at 212 O. B. 

CANNED GOOSEBERRIES. 

After the gooseberries are received at the factory, they 
must be cleansed of all leaves and trash. This may be done 

136 



by passing them through a fanning mill — this machine may be 
had at any agriculture implement house — . After the goose- 
berries have passed through the fanning machine, they are 
passed to the hulling machine, where the stem and bloom are 
removed, then thoroughly washed. Fill into cans, and cover 
with water or svrup. Gooseberries, like pitted cherries, are 
packed principally in water in No. 10 cans, but there is market 
for same in No. 2 cans, both in light syrup and water. 

CANNED CURRANTS. 

What few currants there are packed, are usually packed in 
No. 10 cans for preserves. There are a few No. 2 cans in 
syrup packed, but the market is limited. 

CANNED BLACKBERRIES. 

While the great bulk of blackberries are packed in No. 10 
cans, there is a wide market for a No. 3 and No. 2 can, both 
in syrup and water. The blackberries should be cleansed of all 
leaves and trash, and the best method for doing this is to 
float the leaves and trash off. bv putting the berries in a vat, 
or a better way is to use tubs, made of half barrels, for it is 
best not to attempt to wash too large a quantity at a time 
Cover the berries with water, stir them gently, and skim off 
the trash as it rises to the top. It is true this method will 
absorb more or less of the juice, but not so much as one would 
suppose, and it leaves the blackberries in a better state for 
canning than is possible to have them by hand picking. 

BLACK RASPBERRIES. 

Black raspberries are packed in No. 10, No. 3 and No. 2 
cans. The No. 10 cans are usually packed in water. No. 3 and 
No. 2 in water and svrup. As the raspberries are comparative- 
ly free of trash and much firmer than the blackberries they 
should be picked over bv hand. 

RED RASPBERRIES. 

Red raspberries should be hand picked to remove all 
of the trash, and should be packed in enameled cans. They 
are packed principally in No. 10 cans in water, and in No. 2 

137 



cans in heavy and light syrup. Fill the No. 2 cans as solid 
as possible with fresh berries ; cover with syrup, cap, exhaust 
and process (see table page 133.) 

CANNED STRAWBERRIES. 

Strawberries, like red raspberries, are packed in No. 10 
cans, some few in No. 3 and 2y 2 cans, but the small size 
cans are principally No. 1 and No. 2 cans in heavy and light 
syrup. Fill the cans solid full of berries; cover with syrup, 
cap, exhaust and process. Strawberries take the sugar or 
syrup slowly, consequently they are bad floaters, and it has 
been the practice of the writer, particularly on heavy syrup 
goods, to allow the cans to stand on wood trays 24 hours, 
then turn the bottom side up, so as to bring the heavy syrup 
that is in the bottom of the cans on top of the berries, and as 
the berries float up through the syrup they will absorb' more 
or less of the sugar. The writer finds this method better than 
shaking the cans. If the cans are on wood trays, another 
tray may be slipped over them, and a full tray turned at one 
move, which will make the work comparatively inexpensive. 

CANNED AVHORTLEBERRIES OR BLUEBERRIES. 

Whortleberries are packed principally in No. 10 cans in 
water, as the}' are used principally by the pie bakers. They 
may be cleaned bv floating, the same as blackberries. There 
is a good demand for light syrup goods in No. 2 cans. Fill 
cans to within \% inches of the top; cover with 10 degree 
syrup. (For process, see table page 1331. 

CANNED PINEAPPLES. 

Assort the pineapples, selecting the sound, ripe, and the 
best colored fruit for No. 1 grade of sliced. The next best 
grade for spears and chunks. The extra and extra standard 
goods must be strictly eveless and coreless, packed in heavy 
syrup (see table). All other grades must be eyeless and core- 
less, packed in light syrup and water. After the pineapples 
have been sorted, square off the butt and top, and pass to the 
peeling machine. Set the knives on the machine so as to the 
first cut will take off the rough outside skin, and the second 
cut so as to take out all of the eyes. The first parings should 

138 



be used to make juice, which may be used for soda fountain 
syrup, or to make syrup for the extra grades of canned pine- 
apples. After the pineapples have been peeled, they are passed 
to the coring machine; after the core is taken out the pineapple 
should pass to the sizing machine, and then to the slicing 
machine. All pineapple packed in a syrup above 20 degrees 
must be blanched at least 10 to 15 minutes in boiling water, 
otherwise they will have a shriveled appearance and be tough 
when processed. The arrangement for blanching apples may 
be used for this purpose. All of the second paring and broken 
pieces mav be grated for crushed fruit, etc., used by candy 
makers and cake bakers, (for process see table). 

SLICED PR ACHES AND APRICOTS. 

Use firm fruit, for these goods. Cling peaches are be^t 
for sliced fruit, but firm frees mav be used. Any size halves 
or off colored fruit mav be used for sliced goods. There are 
several machines on the market that will slice the peaches 
and apricots satisfactorily. There is a good market for sliced 
peaches, principally in No. 2 and 2y 2 cans. 

HEAVY SYRUP CDODS TN CxLASS— PEACHES 

The demand for this class of goods is occasioned by the 
fine appearance and the supposed sanitary argument in their 
favor. As a fact the flavor of goods packed in this wav is no 
better than a good extra standard packed in tin. But as 
these goods are bought on account of their appearance it is 
necessarvtouse nice fruit, and care in packing the peaches into the 
jars. Cling peaches are bestforthese goods. If freepeaches are 
used care must be taken not to blanch them too long. Blanch 
clings 8 to 10 minutes, and frees 4 to 6 minutes in water 
at a temperature of 200 degrees. Then plunge them into cold 
water for 10 minutes. Drain well, and pack into jars as solid 
as possible, putting the pit side of the peach down. Cover 
with 30 degree syrup. Put the rubber ring on the jar so as to 
accelerate the capping at the end of the exhaust. Pass the 
jars through the exhause box, giving them 3 minutes. Have 
some hot syrup at the discharge end of the exhause box, and 
if any of the iars are not full of syrup, add enough of the hot 
syrup to fill them. Cap promptly; seal tight, and process 

139 






y 2 gallon jars 55 minutes at 190 degrees and gallon jars 70 
minutes at 190 degrees. If the jars are capped promptly when 
they come from the exhaust there will be no breakage from 
expansion. 

PEARS IN GLASS. 

Prepare the pears in the same way as for preserving. 
Blanch them 10 to 12 minutes at 200 degrees; plunge in cold 
water 10 minutes; then fill into jars. Exhaust in the same 
way as peaches, and process J4 gallon jars 50 minutes at 180 
degrees, and gallon glass 1 hour at 190 degrees. 

GREEN GAGE PLUMS IN GLASS. 

Blanch the plums 4 minutes in water at a temperature of 
200 degrees. Plunge in cold water 10 minutes; Fill jars full of 
plums, shake the jars so as to settle the plums down well. 
Fill with 30 syrup. Exhause and process y^ gallons 55 minutes 
at 190 degrees. 

APRICOTS IN GLASS . 

Prepare the apricots in the same way as peaches, except 
do not blanch so long. Blanch the apricots from 4 to 8 minutes 
at 200 degrees. Fill the jars full ; cover with 30 degree syrup, 
Beaume's saccharometer. Process Yz gallon jars 35 minutes 
at 200 degrees, and gallon jars 50 minutes at 200 degrees. 

SAA'EET CHERRIES. 

Sweet cherries are packed in glass, both with and without 
pitting. When packed with the pits, blanch from 10 to 12 
minutes at 200 degrees, and fill the jars full. Cover with 20 
degree syrup. Exhaust and process J4 gallon jars 45 minutes 
and gallon jars 1 hour at 200 degrees, as cherries do not 
break up in cooking, light skimmed cherries may be processed 
25 minutes at 212 degrees, or the boiling point of water. 

PITTED SWEET CHERRIES IN GLASS. 

The cherries should be hand pitted in the same way as for 
preserves and maraschino cherries. Blanch 5 minutes at 212 
degrees. Fill the jar with cherries; cover with 30 degree 
syrup, and process 30 minutes at 212 degrees. 

140 



SOUR CHERRIES IN GLASS. 

Pit. the cherries: save all of the cherry juice, and make 
a 30 degree syrup of it. Use 10 pounds of sugar to 1 gallon 
of cherry juice. Blanch the cherries 10 to 12 minutes at 200 
degrees. Eill the jars full of cherries and cover them with 
30 degree syrup. Process 35 minutes at 212 degrees. 

BRANDIED FRUITS. 

Brandied fruits are prepared in ahout the same way .is 
maraschino pineapple, except the fruit is cooked more and the 
syrup should be heavier. 

BRANDIED PEACHES WHOLE. 

Use yellow cling peaches from 1 54 t° - inches in diam- 
eter. The peaches should be lye peeled (see canned peaches). 
Blanch the peaches 2 to 5 minutes in boiling water. Chill them 
in cold water, put them in a cooling pan. Make a syrup with 
one gallon of water and 10 pounds of sugar. Cook the syrup 
to 26 degrees on Beaume's saccharometer. Pour the hot 
syrup over the peaches. Let them stand 12 to 15 hours. 
Drain off the syrup, filter or strain it through a cheese cloth, 
or a sugar sack will answer for the cheese cloth. (Any cloth 
used for filtering or straining syrup should first be rinsed 
in warm water and have the water squeezed out of it, not 
wrung dry). Return the syrup to the kettle. Add 8 pounds 
of sugar, one ounce of whole clove and one ounce broken 
sagon cinnamon to each 4 gallons of syrup. Tie the spice up 
in a cloth and add the syrup. After the syrup has cooked let 
the spice bag remain in it until the syrup is to be used for 
covering the peaches. Cook the syrup to 30 degrees on the 
saccliarometer. Cool to 160 degrees, and add one quart of 
brandy to each gallon of syrup, or one pint of proof alcohol and 
one pint of water. Fill the peaches into the containers, cover 
with the syrup as above. Cap and process No. 1 glass jars 
10 minutes at 212 degrees. No. 2 (20 or 30 oz. capacity) 16 
minutes at 212 degrees, y 2 gallon glass jars 20 minutes at 212 
degrees, and gallon jars 30 minutes at 212 degrees. 

141 



BRANDIED PEACHES IN HALVES. 

Use yellow free peaches. Peel the peaches (see canned 
peaches). Blanch them in boiling water 2 minutes, and chill 
in cold water. Then proceed in the same way as advised for 
whole peaches. Process the same as whole peaches. 

BRANDIED PEARS. 

All pears for preserves, brandied and spiced goods, must 
be yellow ripe. Peel the pears, cut them in halves, letting the 
stem remain on one half. Use this for brandied pears, and the 
other half for pear preserves. Scrape the green skin off of the 
stem. Blanch the pears 8 minutes, and the remainder of the 
process is the same as that for brandied peaches. Process No. 
1 glass 12 minutes at 212 degrees. No. 2 glass jars 15 minutes 
at 212 degrees. J4 gallon glass jars 20 minutes at 212 degrees, 
and gallon glass jars 30 minutes at 212 degrees. 

BRANDIED PLUMS. 

Prepare the plums in the same way as peaches and pears, 
except blanch the plums only 4 minutes, and process No. 1 
glass jars 8 minutes at 212 degrees. No. 2 glass jars 15 min- 
utes at 212 degrees. J4 gallon jars 20 minutes at 212 degrees, 
and gallon glass jars 30 minutes at 212 degrees. 

SPICED PEACHES. 

Either whole cling peaches or free peaches cut into halves 
may be used for these goods. Use 15 pounds of peaches, 12 
pounds of granulated sugar and a teaspoonful of cloves and a 
like amount of broken cinnnamon. Tie the spice in a bag and 
cook it with the syrup and peaches. Put the sugar and a 
gallon of water into a kettle with the spice. Bring the syrup to 
a boil and add the peaches. Cook slowly to about 215 to 218 
degrees, then add one pint of 80 grain vinegar, and cook 
the peaches to 215 degrees. Process in the same way as 
peach preserves. 

SPICED PEARS AND SPICED PLUMS. 

Spiced pears and spiced plums are made in the same way 
as spiced peaches. 

142 



CANNING VEGETABLES. 

The equipment for canning vegetables, is the necessary 
husking, cutting, silking, cooking machine, etc., for corn: 

Yiner, cleaner, grader, filler, briner, etc., for peas. 

Grader, scalder. filler, etc., for tomatoes. 

Grader, blancher, cutting machines, etc., for beans. 

A good pulping machine for tomato pulp and pumpkin. 

Lye and cleaning and hulling machines for hominy, and 
the necessary cooking vats, retorts, cages, etc. 

There are various makes of these machines in the market ; 
all of them good, and all of (hem have preferences among 
the canners. The writer has no interest in advertising any 
special machine, other than the desire that his patrons shall 
have the best machine to do their work, and when he makes 
special mention of anv machine it is because he has used it in 
his work, and found it satisfactory. But he does not claim be- 
cause he has used a machine it is the best and only one — there 
may be improved or better machines with which he has had no 
experience. For corn, to date, we prefer the Invincible husker, 
Sprague Cutter, Merrell-Soule Cooker and Silker; For peas the 
A f ' nitor Pea Cleaner, if dry cleaned, and if the peas contain 
dry peas or thistle buds would advise the Sprague Float Clean- 
er. Sinclair-Scott Grader will probably do the work most sat- 
isfactory, particularly so if the pack is a large one.. We prefer 
the Plummer Blancher and Filler; and the Monitor line of 
machinery for string beans, Lewis String Bean Cutter. The 
Hawkins, Chicago or Avars Cappers are all good. In Sani- 
tary cappers, the Max Ams and Continental Can Co., cappers 
are both good — the writer favors the Continental Can Com- 
pany's machine. In tomato scalders, any of those in which the 
steam comes into direct contact with the tomato; the Triumph 
and Baker Grasshopper are both good. 

CORN. 

Our next formula will be for corn. It is not best to at- 
tempt the packing of corn, unless it is done on a large enough 
scale to justify the installing of the best up to date machinery. 
For no product of the canned goods line has given the packer 
more trouble than the packing of corn, and without the proper 

143 



equipment to handle the corn promptly and successfully, it is 
not best to attempt to pack corn. Without the proper equip- 
ment, the packing of corn is the greatest field for the culture of 
gray hairs and sour disposition of any business the writer has 
any knowledge of. It is also advisable that the factory be es- 
tablished as near the source of supply as possible. 
For the corn should reach the factory as soon as possible after 
it is pulled, for corn like the unripe but fully developed peach or 
tomato, commences the ripening process as soon as it is pulled 
from the parent stock, and during this ripening process the 
milk or juice of the corn is converted into starch which makes 
the corn hard. The corn is also more susceptible to the attack 
of ferment germ, after it has been roughly handled and particul- 
arly, is this the case if it is piled in large heaps, as it would be 
when shipped in the freight car. After the corn reaches the 
factory, it should be husked as rapidly as possible, be this hand 
or machine power, and then passed to the trimmer, who will re- 
move all black spots, worm eaten grains etc., and the pass to 
the brush silker, if there is one, where the silk is removed, from 
the whole ear, then to the cutter then to the silker, from there 
to the mixer, where the syrup is added, then to the cooker and 
filler where it is filled into the cans, then through the capper to 
the process, and from the process to the cooling arrangement, 
into the warehouse. 

There are about three grades of corn packed we will desig- 
nate them by number 1, number 2 and number 3. 

NUMBER 1 CORN. 

After the corn has been husked, it "is passed through the 
cutter, set the knives so as to cut off about ^4 or ^4 of the grain, 
and adjust the scrapers soastoscrapeoffthe remainder, do not 
set the scrapers too close, so as to cut the cob, especially must 
care be taken if the corn is very young, and the cob soft, after 
the corn is cut pass it to the silker, then to the mixer, adding 
from 3 to 5 gallons of the following liquor, to 100 pounds (about 
15 gallons) of the cut corn, the natural moisture of the corn will 
hav- to determine the amount of liquor added, after thoroughly 
mixing the corn and liquor, pass the corn to the cooker, filler, 
raise it to a temperature of from 180 to 190 degrees, do not get 
the temperature much above 190 degrees or there will be trou- 

144 






ble capping, and venting the can. Fill the cans full of corn, cap 
and process 60 to 65 minutes at 250 degrees at about 15 pounds 
pressure, after the process, cool the cans, as rapidly as possible, 
if dry steam is used (the writer prefers water, claiming he has 
a better circulation, and makes a better flavored goods) it is 
well, and a number of makes of retorts are so arranged to have 
perforated pipe in the under side of the cover to which a water 
hose may be attached, and semi-cool the corn, before raising 
the lid. If water bath is used, a water pipe passing into the 
side of the retort, will answer for cooling, the corn before rais- 
ing the cover. After the time of process has expired, blow off 
the steam, open water valve, and flood the corn until the tem- 
perature in the retort drops below 200 degrees, then open the 
retort, hoist out the cans, and pass them to a cooling tank. Re- 
ferring again to the time of process, we will say if the corn is 
comparatively solid, dry packed, we would strongly advocate 65 
minutes at 250 degrees temperature. If the corn is moist pack, 
i. e. containing a good percentage of juice and syrup, and is 
coarsed grained, and does not contain a good proportion of 
scraped corn, 60 minutes will be safe process. 

SYRUP OR LIQUOR FOR CORN. 
There is no fixed standard, as to the quality of liquor used 
in corn. Some packers use but little sugar, and some in some 
grades use no sugar at all, the writer uses the following form 
ula : To 50 gallons of water add 6 pounds of dairy salt, and 20 
pounds of sugar, bringing to a boil, so as to dissolve the salt and 
sugar, mix well and add, the required proportion to the corn. 

NUMBER 2 CORN. 
This should be sweet tender corn cut from the cob in whole 
grains clear of silk and cob. Add from 3 to 5 gallons of the 
above syrup to each 100 pounds of corn, mix well and process 
with the balance of the operation in the same way as for No. 
1 corn. Process 60 to 65 minutes at 250 degrees. 

NUMBER 3 CORN. 

Thisgrade of corn is usually packed in the southern states, 

where corn grows much larger, and coarser than it does in the 

northern section of the country. Pack, medium tender corn, 

medium moist, whole grained free from silk and cob, with little 

145 



or no sugar in liquor. The process is the same as for the pre- 
vious grades. 

PEAS. 

The old method of packing peas, was to harvest the pods 
only, and at first the peas were hulled by hand, then came the 
pea pulling machine into which the pods only were introduced 
and this method is still used in some sections in a limited way. 
But the up to date method, and the one in general use, is the 
viner system. With this method of hulling the peas, the grow- 
er may plant his peas by drilling them into the ground in rows 
from 8 to 10 inches apart, and when the pods are filled with peas 
of the size and quality required by the packer, the grower goes 
into the field with a mowing machine, and mows his peas as he 
would grain, loads them into his wagon and delivers them to 
the factory or vining station, where the peas are thrashed out 
and the the vine stacked for stock feed. By this method, or in 
fact any method if the pack is of any volume, it is necessary to 
prolong the harvest season as long as possible, and to do this 
it is necessary that the various patches of peas, be planted at 
various dates, of intervals of from 6 to 8 days apart, it is also 
necessary that several varieties of peas, that come to maturity 
at various periods of the season, be grown. The one serious 
objection to the viner system is the fact that the peas may come 
so fast that the viner cannot take care of them, and the same 
difficulty may arise when the pod only system, of hulling is 
used, with this difference the peas in the pod, if carried over 
may be scattered on a floor in much less space than is possible 
when with the vine ,also the pea pods are less likely to 
heat (ferment) than the vines, therefore it is more necessary to 
keep cleaned up closer, when the viner system is used, than it 
would be the pod only system, in fact it is almost absolutely nec- 
essary that all peas be thrashed out of the vines on the day 
which they are delivered, to make first class goods. If the peas 
must be carried over, it is better to carry the hulled peas, and 
care must be taken to keep the peas dry, when the water or 
brine system of cleaning peas is used, all peas that have been 
passed through a cleaning machine must go into cans. The 
same holds good when the peas are brought in from the outside 
viner stations, the peas must be kept dry and should be handled 

146 



and 4 inches would be better, with an inch strip across the top 
in shallow boxes. The boxes should not be over 6 inches deep, 
of each end so as to allow circulation when the boxes are stack- 
ed up. There is no period, during the entire process of can- 
ning peas when there is more danger of the peas souring than 
during the period of threshing or hulling, if the work of the 
viner lags behind the delivering of the peas, and the vines are 
stacked in heaps or held on the grower's wagon an unreason- 
able time, as the sweating process soon sets up, caused by sever- 
al ferment germs, principally among which is lactic acid ferment 
'(see Professor Duckwell, canning and preserving volume 1) 
which gives the peas a sour flavor, such as we want in kraut, 
dill pickles etc., but not in canned peas, and when this is formed 
in the canned peas, it cannot be destroyed. This same lactic 
acid, however, while we must light against it in our peas, is ab- 
solutely necessity to preserve our vines, when they are stacked 
for stock feed, after the peas have been thrashed out. An- 
other period of danger of sour peas is after they have been 
blanched, the process of canning should be finished as rapidly 
as possible after the peas have been blanched, as the cooking or 
heating the peas receive, while blanching cracks the skin, more 
or less and leaves the peas, as the case with most cooked fruits 
and vegetables, most susceptable to attract of the ferment germ 
When peas are received at the viner shed, they should be put 
through the viner, promptly, from there to the cleaner, which 
takes out the leaves, broken pieces of pods, by a strong air blast, 
or in sections of the country where the packer has dandelion or 
Canadian thistle to contend with, the washer cleaner is the best 
machine to use. These machines may be used also to take out 
the dry hard peas if a 40 degree brine (Beaume's salometer) is 
used, as the density of brine will float hard peas. From the 
cleaner the peas go to the grader, which is a large iron cylinder 
divided up into several departments, each with the desired di- 
ameter of holes, in it, which will allow the desired size pea to 
pass through it. So far as the writer knows there is no exact 
standard size for peas, but probably the following sized holes 
are approximately correct. For number 1 Petis Pois 3-16 inch 
holes, for number 2 extra sifted 4-16 inch holes, number 3 sifted 
or extra Junes 5-16 inch, number 4 or early Junes 6-16, number 
5 or Marrow fats and all sizes that may come out of the end of 

147 



the machine. After the peas have gone through the grader, 
the large sizes especially, number 4 and 5 should pass to the 
grading table where they are gone over by girls and all of the 
yellow peas, split peas and particles from pod and vine are pick- 
ed out of them. From the grading machine to the blanching 
machine, after they are blanched to the can filling machine, into 
the capper, then through the exhaust, then into the process 
kettle. After the process through the cooling vats into the 
warehouse — How easy on paper. 

CLOUDY LIQUOR. 

There are a number of causes for cloudy liquor. The two 
principal of which is sweating or heating. During this process 
there is formed by bacteria action (we would again call the 
readers attention to Professor Duckwalls Bacteriological work, 
which contains a very interesting chapter on the cause of cloudy 
liquor), a slimy or gummy substance, other than the natural 
gum of peas, and if the process has gone to far this slime can- 
not be removed by blanching, as the skin of the pea is softened 
and to cook long enough to remove this slime would cause the 
peas to break up and create a worse source of cloudy liquor than 
that caused by slime, and this over blanching is another cause 
of cloudy liquor (see blanching). Another cause is allowing 
the peas to stand too long after they have been blanched, espec- 
ially is this the case if sugar has been added to the liquor. The 
peas being at a high temperature and the addition of a weak 
solution of sugar, are just in the right condition for setting up 
the lactic acid ferment, and again if the cans are filled over full, 
wemayhavecloudyliquorasthepeasexpandduring the process, 
and ifthecanistoofullsomeofthe peas will be mashed and make 
cloudy liquor, another source of trouble is split peas, also rough 
handling while the cans are hot, and the peas tender from the 
heat. 

BLANCHING. 

The blanching of the peas is a very important part of the 
process of canning, for it removes a slime or gluey substance 
from the peas, also extracts a bitter flavor which must be re- 
moved. The old method of doing this, and one in use still 
where peas are only packed in a moderate way, was to have two 

148 



vats about 2 feet deep, 30 inches wide and 6 feet long, have a 
perforated steam coil in one of these vats, in the other have a 
intake pipe and an overflow about 4 inches below the top of the 
rank, the first or steam vat is used for blanching and the second 
or cold water vat is used for chilling the peas, with the process 
it is necessary to have a number of blanching baskets, with 
about y& inch mesh. If the pack of peas is of any considerable 
size, one should have a power blanche-r. There are several of 
these blanchers on the market, the Plummer being among the 
best of these. This machine is so arranged, the peas pass 
through 3 changes of water, the water enters at the discharge 
end and flows toward the receiving end. the temperature of the 
water in the first compartment should be kept at about 200 de- 
grees, that of the second compartment not quite so high, and 
unless one has some arrangement for cooling the peas after they 
leave the blancher, the water in the third compartmnt should be 
kept cool, these machines are so arranged that the time of the 
blanch can be regulated to suit the operator. It is not possible 
to give a hard and fast rule for blanching peas, the operator 
must be governed by conditions, but on general principals we 
would say blanch, small tender peas from three to five minutes. 
the coarse and firm stock from 5 to 8 minutes. The writer's 
rule to blanch the peas until they have a soft and spongy feeling 
but will not break up when rolled between the thumb and fing- 
ers. It was formally the practice to use alum in the chilling 
waters but this is not permitted by the pure food laws. 

LIQUOR FOR PEAS. 

Number 1 liquor for the No. 1 and 2 grades. Use 10 
pounds of granulated sugar, 10 pounds of best dairy salt, and 10 
gallons of water. Put the w.ater sugar and salt into a tank or 
kettle and bring it to a boil, to dissolve the sugar and salt, then 
add 30 gallon of cold water, making a 40 gallon batch. If it is 
desired to make imitation French peas (colored peas), dissolved 
24 of an ounce of sulphite of copper in the above liquor. If 
the sulphite of copper is used, it must be so stated on the label, 
and in the writers opinion it should not be used, as it is a poison- 
ous mineral compound. 

Number 2 liquor is made in the same way as number 1 
liquor only omit the sugar. 

149 



s 



PROCESS. 

It is the writer's practice to use a water bath, when proces- 
sing" peas, for two principal reasons, first because the cans come 
out of the water nice and clean and second the peas will not 
have so scorched a flavor as they will have cooked 
in dry steam. And he might add a third reason, it saves 
fuel. As we have said in our article on blanching we can not 
give a fixed rule for processing, as the condition of the peas will 
govern the time of process to some extent. If the peas are 
fresh and not overgrown and hard the following time is suf- 
ficient. If the peas are hard and have carried over night, it 
is well to add a few moments to the time of process, care must 
be taken not to add enough time to cook the peas to a mash. 

Number 1 — Petis Pois exhaust 3 minutes, process 28 min- 
utes, 240 degrees, 10 pounds pressure. 

Number 3 — Sifted exhaust 3 minutes, process 28 min- 
utes, 240 degrees, 10 pounds pressure. 

Number 2 — Extra sifted exhaust 3 minutes, process28min- 
utes, 240 degrees, 10 pounds pressure. 

4 and 5 marrofats exhaust 4 minutes, process 40 minutes 240 
degrees, 10 pounds pressure. This process is for number 2 

cans, the only size the writer has ever packed. If the pack 
will not justify making 4 separate cooks, process number 1 and 
2, 30 minutes and 3 and 4, 38 minutes. It will not be necessary 
to exhaust the peas if they are blanched in a power blancher as 
they will retain enough heat to cause the ends of the cans to 
draw when cold. 

STRING BEANS. 

String beans have become one of the standard canned food 
products, and if properly handled, the canned beans are fully 
'as palatable as the fresh beans. String beans are usually pack- 
ed in about 5 grades, number 1 or extras, a very small tender 
stringless bean, which counts from 240 to 300 to the pound. 
Number 2 or extra standards, a medium small tender string- 
less bean, which counts from 200 to 250 to the pound, number 

3 or standards which count for 150 to 200 to the pound, number 

4 a large, clean tender bean, comparatively free of strings, and 
cut beans of such sizes as will not go in the above goods and cut 
into lengths of from 1% to iy 2 inches long. The fancy numb- 

150 



er 1 or extras are packed into number 1 or 2 cans. The other 
grades are usually packed into number 2 cans and some num-, 
ber 10 cans, and there is a limited pack of number 2J/2 and num- 
ber 3 size cans packed. String beans should be fresh and 
handled in crates and baskets, never in sacks as is the custom 
of some growers and packers, and should be worked up as rap- 
idly as possible after they arrive at the factory, for if the beans 
stand until they wilt, they become tough and woody and when 
snapped the string will not pull away from the bean. As soon as 
the beans are received at the factory they should go through the 
the grading machine. Some packers grade the beans after 
they are snapped, but the writer prefers to grade them first, and 
then pay for snapping according to grade of the bean, and again 
one does not have a lot of cans of various grades setting around, 
but can work up each grade as they come from the snappers 
and he can give out the small grades first, as they are the most 
tedious to snap, and it is best to get these goods worked up ear- 
ly in the day, while the labor is fresh. After the beans have 
been snapped they should go to the blancher. Blanch the num- 
ber 1 and number 2 sizes 3 minutes in boiling water, then chill 
and fill into the cans. There is a machine made by the Huntly 
company for filling beans into cans, but the writer prefers the 
sanitary can hand filler. Blanch number 3 and 4, 4 and 5 
minutes, chill and till into cans, cover with a brine made with 
10 pounds of salt to 40 gallons of water, or a 10 degree brine. 
Exhaust number 1 and 2, 3 minutes, process 18 minutes at 240 
degrees, exhaust number 4 and 5, 3 minutes; process 22 
minutes at 240 degrees. The yellow or wax beans are handled 
in the same way as the green beans or refugee except they are 
usually packed in 4 grades, number 1, number 2, number 3 and 
cuts. The writer considers the Huntly, line of bean machin- 
ery the most satisfactory. 

TOMATOES. 

Tomatoes are the least difficult of all vegetables to pack, 
and yet there are certain requirements that must be observed to 
get satisfactory results. The first of these, is to have a factory 
with the capacity to take care of the raw material promptly. 
The writer recognizes the fact that this is a mathematical prob- 
lem , which no one has ever been able to solve, for it is the rule 

151 



that as fast as we add to the capacity of our factory, we add to 
our acreage, so that few, if any, of us get and keep for any leng- 
th of time, that longed for capacity we should have to do our 
work economically, and save worry over spoilage. Our next 
very essential requirement is our scalding arrangement. It is 
very necessary that the tomatoes should be quickly scalded, 
also thoroughly scalded, a quick scald because it is necessary to 
heat the interior of the tomatoes as little as possible ; a 
thorough scald, for it is necessary to have the skin slip off the 
tomato with as little resistance as possible, and the difference 
between a poor and a good scald, is the difference between 12 
to 14 cans to a bushel and 14 to 16 cans to a 
bushel of tomatoes. Now to get a quick scald, 
it is necessary that the temperature be kept up as near as pos- 
sible to 212 degrees, or at the boiling point of water, with the 
proper kind of scalding machine, this can be done better with 
dry steam than with water. First the tomatoes should go 
through a bath of cold water; this will wash off all dirt and chill 
the toma.toes so that when they strike the hot steam the expan- 
sion will be so great it will cause the skin to crack and pull, and 
loosen from the flesh of the tomato and the meat of the tomato, 
being cold, will not take up so much of the heat while passing 
through the steam, consequently will be firmer. Again after 
the tomatoes pass from the scalding machine, they should be 
plunged into cold water. An arrangement of this kind may be 
easily arranged, by making a large wood box with a capacity 
to suit the scalding machine. We found the following arrange- 
ment very satisfactory ; make a wood box 3 feet wide, 2 feet 
deep and 6 feet long. Have an inlet water pipe at one end; 
an overflow about 6 inches below the top of the other end, and a 
2 inch plug opening at the bottom (see apple cooker tank). If 
desired, there may be arranged an endless chain carrier in it, so 
arranged as to carry the tomatoes over one end, and drop them 
in the peeling bucket. But the writer has always used a pickle 
dip net to dip the tomatoes out of the cooling box. Now we 
realize this means additional expense, floor space and labor, but 
wethink the end will justify the means, by a gain in output of 
from one to three cans to the bushel of tomatoes. After the 
tomatoes are skinned pass them to the filling machine, if they are 
packed in solder capped cans or to hand fillers if packed in san- 






152 



itary cans, as rapidly as possible. After filling, pass them 
through the exhaust box, then the capper, into the process vat. 
Process No. 2 cans 30 minutes, No. 3 cans 35 minutes in o. b. 
(open bath). No. 10 cans 1 hour; or No. 2 cans 15 minutes at 
240 degrees c. b. (closed bath, or, in the retort) No. 3 cans 22 
minutes 240 degrees, 10 pounds pressure. No. 10 cans 45 min- 
utes at 240 degrees 10 pound pressure. When processing in 
the retort, or C. B. it is optional with the manufacturer as to 
whether he uses the water bath, or dry steam. The writer al- 
ways uses the water bath, for two reasons; the cans come out 
of the process much brighter and cleaner looking, having been 
washed off while processing; it is also more economical than 
the use of steam. And again, with some goods that are cook- 
ed at a high temperature, they will have more of a scorched 
flavor when processed in dry steam, and the only argument in 
favor of dry steam is, that it has a better circulation than 
water. 

A theory which the writer challenges — we know that water 
is a good conductor of heat, also that it fills all vacant space in 
the retort, while steam may be deflected by a solid body, and 
when cans are piled in close tiers in the retort, it is very much 
of a question as to whether all of them will receive the same de- 
gree of heat when steam alone is used. The writer has made 
some experiments along this line by processing goods under the 
required time to properly sterlize them, and found the percent- 
age of swells considerable greater in the goods processed by 
steam than those processed in water. 

After taking the tomatoes from the process, they should 
be plunged into cold water, to reduce the temperature below 
the cooking point of 130 to 140 degrees, and particularly should 
this be done if the tomatoes are processed under pressure. 
(C. B.) 

LIMA BEANS. 

There are usually three grades of lima beans packed, 
small and medium green, and yellow, or soaked. Lima beans 
are hulled in the viner in the same way as peas, except it is nec- 
essary to pass them through the viner 3 or 4 times. After 
hulling, whether by viner process, or by hand, pass the beans 
through the cleaning machine in the same way as the peas, 

153 



then through the grader. After the beans have been graded, 
the two small sizes will go to the filler, and the large size on 
the sorting table to be hand picked, to remove all waste matter 
and defective beans. Blanch in boiling water 4 to 6 minutes, 
and soak them in fresh cold water 20 minutes so as to remove 
the bitter flavor. Fill into cans, filling them to within ^4 of an 
inch of the top. Do not get the cans too full, as the beans 
swell in the process. Fill with 10 degree brine, and 
exhaust No. 1 small in No. 1 cans 3 minutes, process 24 min- 
utes, at 240 degrees. 

Exhaust No. 1 small, in No. 2 cans, 3 minutes, process 32 
minutes, at 240 degrees. 

Exhaust No. 1 small, in No. 3 cans, 5 minutes, process 40 
minutes, at 240 degrees. 

Exhaust No. 2 medium, in No. 2 cans, 5 minutes, process 35 
minutes, at 240 degrees. 

Exhaust No. 2 medium, in No. 3 cans, 5 minutes, process 45 
minutes, at 240 degrees. 

Exhaust No. 2 medium, in No. 10 cans, 7 minutes process 55 
minutes, at 240 degrees. 

Exhaust No. 3 large, in No. 3 cans, 5 minutes, process 50 
minutes at 240 degrees. 

Exhaust No. 3 small, in No. 10 cans, 7 minutes, process 60 
minutes, at 250 degrees. 

The large white and yellow beans are not properly soaks, 
but being an inferior grade to the green tender beans, they are 
usually classed with soaked beans. If there are many yellow 
.and hard beans in this grade, they should be blanched for 12 
to 15 minutes, or until the beans feel spongy when rolled be- 
tween the thumb and fingers. Then soak in cold water 20 to 
30 minutes. Fiir into the cans and fill with 10 degree brine, 
made with 10 pounds of salt to 40 gallons of water. Process 
as advised above. 

SOAKED LIMA BEANS. 

These goods are made out of dried beans. Use either 
small or medium stock. The writer has found the following 
method the most satisfactory way to soak these beans. Have 
some barrels or tanks, with one or two 1 inch holes in them on 
opposite sides near the bottom, so as to draw off the water. 

154 



Fill the barrels or tanks Yx full of beans; cover them with boil- 
ing water and let them stand from 3 to 4 hours — not longer 
than this, as ferment will set up. Then draw off the hot, or 
first water; cover the beans with cold water, and let them soak 
12 to 15 hours. Then fill into cans, cover with brine, and ex- 
haust No. 2 cans 4 minutes, process 40 minutes at 240 de- 
grees; exhaust No. 3 cans 4 minutes, process 50 minutes at 24-0 
degrees, and No. 10 cans 10 minutes, process 60 minutes at 250 
degrees. It has been the practice in the past to use a 
thickner in these beans. Some manufacturers use corn-starch, 
others use wheat flour. The writer prefers the wheat flour, if 
a thickner is used at all as it has less of a scorched flavor after 
processing. To make this thickner, make the brine in the usu- 
al way, then add 5 pounds of flour or 4 pounds of corn-starch. 
Mix the flour in about 4 gallons of water or enough water to 
make a thin paste. Strain this paste through a 16 mesh wire 
sieve, and add it to the brine. Stir the brine frequently when 
filling the cans. It is the writer's understanding, when a thick- 
ener is used either in lima or red kidney beans, it must be .'O 
stated on the label. 



CORN AND TOMATOES. 

Use 1 pound of corn to 2 pounds of tomatoes. The small 
size tomatoes may be used for these goods, as it is best tnat 
the tomatoes be broken up some. Mix the corn and tomatoes 
thoroughly; cover with brine, 10 pounds of salt to 40 gallons 
of water. Exhaust No. 2 cans 3 minutes, process 30 minutes 
at 245 degrees, or 14j^ pounds steam pressure. Exhaust No. 
3 cans 4 minutes, process 45 minutes at 245 degrees; exhaust 
No. 10 cans 6 minutes, process 60 minutes at 250 degrees. The 
question may arise here — why, if it requires 60 minutes to pro- 
cess corn in a No. 2 can is it possible to sterlize the corn that is 
in a No. 10 can with the tomatoes at the 250 degrees in 60 min- 
utes? For this reason: tomatoes, being of a much more fluid 
nature, are a much better conductor of heat, and as a conse- 
quence the heat penetrates to the center of the can quicker 
than it is possible to do where the can are filled with solid corn, 
which is a poor conductor of heat. 



155 



CORN, TOMATOES AND STRING BEANS. 

Use 1 pound of corn, 3 pounds of tomatoes, and one pound 
of cut string beans. Mix thoroughly. Fill into cans, and ex- 
hause. Process the same way as corn and tomatoes. Lima 
Beans may be substituted for string beans, or, both the lima 
and string may be used. This formula makes a very fine suc- 
cotash. 

TOMATOES AND OKRE. 

Use fresh, tender okre. Blanch the Okre in boiling water 
8 to 10 minutes; cool in a brine made of 6 pounds of salt to 40 
gallons of water, 10 minutes. Use 1 pound of okre to 3 pounds 
of tomatoes. After the okre is blanched, cut it about Y of an 
inch long. This may be done with the string bean cutter. Fill 
into cans, cover with brine, and exhaust No. 2 cans 4 minutes, 
process 30 minutes at 235 degrees, about 6 pounds pressure. Ex- 
haust No. 10 cans 6 minutes, process 55 minutes at 2 40 degrees, 
or 10 pounds pressure. 

SUCCOTASH WITH STRING OR LIMA BEANS. 

Use green, tender beans for making Succotash. Cut the 
beans in the bean cutter, or about 2 inch lengths. Use lJ/2 
pounds of corn to one pound of beans. Mix thoroughly. Fill 
into cans, cover with brine. Exhaust No. 2 cans 4 minutes, 
process 40 minutes at 240 degrees. Exhaust No. 3 cans 5 min- 
utes, process 55 minutes at 240 degrees. 

OKRE. 

Use fresh, tender okre. If the okre is small it may be 
canned whole ; if large, cut into pieces about one inch long. 
Blanch the okre in boiling water before cutting, 8 to 10 min- 
utes. Chill in weak brine 10 minutes (see okre and tomatoes). 
Fill into cans, cover with brine, and exhaust No. 2 cans 3 min- 
utes, process 25 minutes at 230 degrees, about 5 pounds pres- 
sure. Exhaust No. 3 cans 5 minutes, process 35 minutes at 
about 240 degrees, or 10 pounds pressure; No. 10 cans exhaust 
5 minutes process 45 minutes at 240 degrees. 

ASPARAGUS. 
If possible, asparagus should be packed on the same day it 
is cut, but if it is necessary to carry it over until the next day, 

156 



the asparagus must be covered with water. There are a num- 
ber of grades of asparagus; Peeled Mammoth White, Mam- 
moth White unpeeled, Mammoth Green, large white, large 
green, medium white, medium green, small white, white tip, 
green tip in square or round cans etc., so far as the writer 
knows, there is no standard established for the above sizes, ev- 
ery packer having his own idea as to what ought to be consti- 
tute a mammoth white, a large white, etc. When the aspara- 
gus reaches the factory it should be sorted into the required siz- 
es. It has been the writer's practice to use the following sizes : 
peeled mammoth white about 30 spears to the can, after they 
have been peeled; Mammoth white about 20 unpeeled spears 
to the can ; Large about 30 spears to the can : medium about 40 
spears to the can, and the balance of the sizes to go into tips. 
After the asparagus has been sorted it should be cut to the pro- 
per length to fit the can, which is from J4 to y 2 inch shorter than 
the inside of the can. To do this, the writer makes a cutting 
box or mould, about 4 inches wide and 3 inches deep, the length 
of the spears for a No. 2 can, plus the length of a tip in No 1 
can. Put an inch partition in this box or mould, so as one end 
may be used for cutting the spears, and the other end for cut- 
ting tips. The bottom of this mould should be about 2 inches 
longer on each end than the required length of the asparagus, 
or its sides. Kill this mould with asparagus, setting the heads 
close up to the partition ends, and cut the over-hanging butt 
end with a knife. To blanch the asparagus, have a number of 
wire baskets made with wire cloth, 8 inches deep, 12 inches 
wide, and 15 inches long. Also have a heavy tin cover made 
for the crate or basket, that will just slip down into it. When 
the asparagus has been cut to the proper length, put it in this 
basket, with the butt ends down. Have the asparagus in the 
baskets so it will not fall over, for if the spears are kept straight, 
the canner can fill the cans in much less time than it is possible 
to do if the spears are brought to them in any or every shape. 
Make a brine using 6 pounds of salt to 40 gallons of water. Sub- 
merge the asparagus in this boiling brine about 2-3 its length 
for about 4 minutes; then drop it down until the tip or top is 
covered, for about 2 minutes. Then plunge into fresh cold 
water from 5 to 6 minutes. Fill the asparagus into cans, and 
cover with a brine of 8 pounds of salt to 40 gallons of water. 

157 



Exhaust the spear in No. 2 cans 3 minutes, process 55 minutes, 
O. B. at 212 degrees. Blanch the tip 3 minutes, exhaust 3 
minutes and process O. B. 45 minutes at 212 degrees, allowing 
about 10 minutes to bring up to boiling point. If the aspara- 
gus is process in C. B. (under pressure), process the spear 45 
minutes at 220 degrees, and process the tips 35 minutes at 220 
degrees, about 2 pounds pressure. If the asparagus is process- 
ed in closed bath, it must be cooled as rapidly as possible after 
it is taken out of the retort, or it will be dark and have a scorch- 
ed •flavor. 

TOMATOES AND PEELED CHILI PEPPERS. 

This is a class of goods that is used in the southwest very 
extensively. Use 1 pound of either green or red peeled chili 
peppers, 6 pounds of tomatoes. Eill into cans, cover with 
brine, and exhaust No. 1 cans 3 minutes, process 25 minutes at 
240 degrees, 10 pounds pressure ; exhaust No. 2 cans 3 minutes 
process 40 minutes at 240 degrees 10 pounds pressure; exhaust 
No. 3 cans 5 minutes and process 40 minutes at 240 degrees ; ex- 
haust No. 10 cans 7 minutes, process 60 minutes at 240 degrees 
(see canned peppers for process of peeling peppers). Allow 
about 10 minutes to bring up to required pressure. 

CARROTS. 

There are usually 3 sizes of carrots used for canning; small 
whole carrots, about 1 inch to 1% inch in diameter; split car- 
rots from about 1% inches to 1^4 inches in diameter; and soup 
carrots, carrots cut into chunks, from about J^ to J4 °f an inch 
thick. After removing all dirt and small roots, blanch the car- 
rots 10 minutes. Fill into cans; cover with brine, 10 pounds 
of salt to 40 gallons of water. Cap, and exhaust number 2 cans 
3 minutes, process 32 minutes at 240 degrees, exhaust number 
3 cans 3 minutes, process 40 minutes at 240 degrees. 

TURNIPS. 

Use medium size sweet, white turnips. Peel and cut the 
turnip in quarters, blanch 10 minutes. Fill into cans; cover 
with brine and exhaust No. 3 cans 3 minutes, process 35 minutes 
at 230 degrees ; exhaust No. 10 cans 4 minutes, and process 50 
minutes at 230 degrees, 6 pounds pressure. 

158 






MIXED VEGETABLES FOR SOUP. 

These goods are mixed according to the idea of the various 
packers, but the following will be about the usual combination. 
Carrots 8 pounds, Cabbage 4 pounds, Celery leaves 1 pound, or 
small celery stock; 2 pounds. Turnips 3 pounds, Lima beans 
3 pounds, Okre 2 pounds, Chopped Onions y 2 pound, Parsley 2 
pounds. Cut the carrots, turnips, cabbage, etc., into cubes 
about y 2 inch square. Chop the celery tips and parsley fine. 
Soak the lima beans, if dry beans are used, over night, and cook 
them in boiling water y 2 hour. Thoroughly mix all of the 
above ; put it in a blanching basket and blanch 10 minutes. Fill 
into cans ; cover with brine. Exhaust No. 2 cans 3 minutes, 
process 30 minutes at 240 degrees; exhaust No. 3 cans 3 min- 
utes, process 40 minutes at 240 degrees; exhaust No. 10 cans 5 
minutes, process 60 minutes at 240 degrees. 

NO. 2 SOUP MIXTURE. 

Use 10 pounds of Carrots, 3 pounds of Lima beans, 2 
pounds of Celery, 4 pounds of Okre, 2 pounds of Parsley, 4 
pounds of Italian paste, (small letters and figures in soup), 3 
pounds of Pearl Barley, y 2 ounce dry Thyme rubbed to a coarse 
powder. Prepare these goods in the same way as the above 
batch ; fill into cans, and cover with brine made with 10 pounds 
of salt to 40 gallons of water. Exhaust No. 1 cans 3 minutes, 
process 25 minutes at 240 degrees; exhaust No. 2 cans 3 min- 
utes process 30 minutes at 240 degrees; No. 3 cans 3 minutes, 
process 40 minutes at 240 degrees; exhaust No. 10 cans 5 min- 
utes, process 55 minutes at 240 degrees. It will be observed 
that in a great many formulae of this character the quantity or 
size of the batch is ridiculously small for a canning factory, but 
the writer has found, and he thinks the reader will bear him out 
in saying, it is much more convenient to figure from a small 
batch to a large one than vice-versa. 

LYE HOMINY. 

To make nice white hominy, we should have white hard 
flinty corn. There are a number of equipment for making lye 
hominy, but the writer has found the following equipment ans- 
wered his purpose best. Have a round tank about 4 feet in 

159 



diameter, 4 feet high, equipped in the same way as the apple 
juice cooking tank, except it must have a good stout mixer in it. 
To make the mixer the writer uses a good piece of 4 by 4 hard- 
wood lumber, with about three cross-arms bolted to it, also a U 
shaped iron shoe that will fit down over the end of this 4 by 4 
shaft, and bolt on to it, a piece of 15-16 steel shaft welded onto 
this iron shoe, the steel shaft to come up through the cover of 
the tank, onto which attach a 6 inch beveled cog. Have anoth- 
er steel shaft that works at right angles to the first one, long 
enough to extend out past the side of the tank working in two 
journal boxes, one end of which is the opposite beveled cog, 
and on the other end a wood or iron pulley. This we will call 
the lye tank. Have another tank rigged in the same way ; we will 
call this the cooking tank. This tank should be of considerable 
more capacity than the lye tank, so as to have plenty of water 
to wash out the lye while the corn is cooking. Put 400 pounds 
of clean corn into the tank ; cover the corn with water at least 6 
inches above the top of the corn. Turn on the steam and have 
the water boiling before attempting to start the agitator. As 
the corn packs very close, and it is almost impossible to get 
the agitator started before the corn is agitated by the steam. 
Add to the corn, after the agitator is started, 16 to 18 pounds of 
lye ; the more lye the shorter the cook required to take the hull 
off the corn, and the shorter the cook the less lye the corn will 
absorb. Care must be taken when adding the lye to the hot 
corn, for when the lye comes in contact with the hot water it 
will splash and foam badly. The writer makes a liquid of the 
lye, by adding cold water, and adds it to the corn, a small quan- 
tity at a time. As soon as the hull is dissolved on the corn, it 
must be passed to the hulling machine as rapidly as possible, for 
if there is any delay in removing the surplus lye the corn will 
get soft. The writer makes a hulling machine out of his toma- 
to pulping machine, by attaching an inch perforated pipe in the 
top of the cover of the pulp machine, to which is attached an 
inch hose. Use an 8 mesh wire sieve; start the water in 
the pulping machine, draw off the corn from the lye tank, pass 
it through the pulper, and from the pulping machine into the 
cooking tank. Fill the cooking tank with fresh water to with- 
in a few inches of the top. Start the agitator; turn on the 
steam, and cook the corn until the corn is soft enough to mash 

160 



between the teeth, or about an hour to an hour and a half. Fill 
the cans about y 2 full of this corn ; cover with either brine or 
water. Exhaust No. 3 cans 4 minutes and process 45 minutes 
at 240 degrees. Lye hominy should be packed in enamel lin- 
ed cans, as there is an acid in the corn that acts on the tin in 
the cans, and will cause the hominy to turn dark, especially is 
this the case if the corn is comparatively dry packed. 

BEETS. 

There are usually four sizes of beets packed: No. 1 small, 
No. 2 medium, No. 3 large, and cut beets. The small size 
should not be more than \y 2 inches in diameter; No. 2 size 1-J4 
to 2 inches; No. 3 sizes 2 to 2 l / 2 inches, and the cut beets any 
size above these first three, that will go into a can. Put the 
beets into slatter wood crates that will hold about a half bushel. 
Put the crate containing the beets into a steam box, similar to 
apple cooking tank, and steam them until the peel will come oft, 
about 20 minutes for the small sizes and 25 minutes for the 
large sizes. Fill them into cans and cover them with a light 
brine, 6 pounds of salt to 40 gallons of water, or with fresh 
water only. Exhaust No. 3 cans 5 minutes, process 45 min- 
utes at 240 degrees, exhaust No. 10 cans 6 minutes, process 
55 minutes at 240 degrees. Some packers peel their beets by 
blanching in water, but it is the writer's experience this met- 
hod causes more loss of color, than a dry steam blanch. The 
retort may be used to blanch or steam the beets if dry steam 
is used. Put on the cover, but do not fasten it down; keep 

the cover slightly raised, so as to permit of the escape of steam 
or do not get the pressure above 2 pounds. 

Cut Beets — After peeling the beets, cut them the round 
way in slices about y 2 inch thick. Fill them into cans, and ex- 
haust and process the same as the above sizes. Beets, owing 
to a chemical action which seems to take place after they are 
canned, lose their color, and this apparently is excessive in 
plain tin cans, consequently beets should be packed in enamel 
lined cans. 

SWEET POTATOES. 

The yellow skinned sweet potatoes make the nicest ap- 
pearing goods. Select small sweet potatoes from an inch to an 
inch and a half in diameter. Put the sweet potatoes in a steam 

161 



box and steam them in the same way as the beets. Steam the 
sweet potatoes about 20 to 25 minutes, or until the peel will 
slip off them. Pack into cans, add about an ounce of water 
(no more) cap, and exhaust No. 3 cans 5 minutes, process 60 
minutes at 250 degrees. Exhaust No. 10 cans 8 minutes, pro- 
cess 90 minutes at 250 degrees. If the sanitary can is used 
(and it is preferable to the cap can for all goods of this na- 
ture) the sweet potatoes will absorb enough water while pass- 
ing through the steam or exhaust box to give them the requir- 
ed moisture while processing, and there will be no need of add- 
ing any water. 

Lye Process. 

The sweet potatoes may be lye peeled, and if the plant is 
large enough to justify the equipment, this is the most econo- 
mic way of doing the work. Probably the best machine for 
this work is the Dunkley Peach Peeler. In preparing the lye 
solution use 10 pounds of potash lye to 50 gallons of water. 
Keep the lye solution at the boiling point, and let the sweet 
potato remain in the solution from 4 to 5 minutes, then pass 
through the machine, fill into cans, and process. A can of 
sweet potatoes should be solid packed. 

RHUBARB. 
Rhubarb, owing to the large amount of acid it contains, 
should be packed inside enamel cans, and for goods like peach- 
es, apples, plums and rhubarb, the writer prefers the sanitary 
can, in fact he favors the sanitary can for all goods with the ex- 
ception of corn, peas and liquid goods, such as soup, catsup, 
and possibly standard tomatoes. Cut the rhubarb in chunks 
about an inch long. The writer uses a cutting box such as is 
made for cutting stock feed, which may be purchased at any 
agriculture implement house, or a string bean cutter will an- 
swer this purpose. If the feed cutter is used', it will leave the 
rhubarb stringy and the chunks or cubes will hang together, 
but this will do no harm, as the strings get soft in the process, 
and the cubes will all be separated when the can is cut. Blanch 
the rhubarb 2 minutes; chill and fill the can full. Cover the 
rhubarb with cold water, and exhaust No. 3 cans and 3 min- 
utes and process 25 minutes at 212 degrees. Exhaust No. 10 
cans 8 minutes, process 35 minutes at 212 degrees. 

162 



Note — The Pure Food Department at Washington, D. C. 
have been making a very thorough investigation, of the action 
of acids, of various fruits and vegetables, on tin (salts of tin), 
and unquestionably there will be some legislation along this 
line in the near future. And the writer predicts it is going to 
be necessary to change our method of handling some of these 
goods. With such fruits as cherries or red raspberries we 
can use the enameled can, and overcome the trouble, but for 
such goods as rhubarb, gooseberries, etc., the enameled can to 
date will not answer. It is going to be necessary to neutra- 
lize the action of their acids in some way, and the writer knows 
of nothing better than sugar, or packing these goods in syrup. 
For rhubarb and gooseberries we would use a 30 degree syrup ; 
While this will add to the cost of these goods, still it is neces- 
sary to add the sugar to these products before they are fit for 
food, so why not at the factory? 

PUMPKIN. 

There are two grades of pumpkin packed, one where the 
pumpkin is peeled, and the other impeded. There are ma- 
chines for peeling pumpkin on the market, but as the writer 
has never used one of them he knows little or nothing about 
the work they do. If the pumpkin is hand peeled, cut it up in- 
to chunks about 2 inches wide and half the diameter of the 
pumpkin. After the pumpkin is peeled, put it in a steam box 
— the apple cooking tank will do. Steam it until it is soft, 
then run it through the pulping machine, using about 16 mesh 
wire cloth. Fill cans full of the pulp, and exhaust No. 3 cans 
4 minutes, process 45 minutes at 245 degrees. Exhaust No 
10 cans 8 minutes, process 60 minutes at 250 degrees. If the 
pumpkin is canned without peeling, cut into chunks 6 to 8 inch- 
es square ; fill the process crates, drop them down in a retort. 
Close the retort, raise the pressure to 10 pounds on the steam 
guage for 15 minutes. Blow off the steam, take out the 
pumpkin, and proceed the same as above. 

SAUER KRAUT. 

After the sauer kraut has thoroughly cured it is ready for 
canning, but as canned kraut is usually consumed in summer 
after the bulk kraut season is over, it is the practice of 

163 



most canners to wait until spring, and can up their surplus. 
Put the kraut in a vat and cover it with boiling water. The 
reason for doing this is to loosen up all the solid flakes in the 
kraut; the hot water makes the kraut light and stringy. Fork 
the kraut out of the vat onto a table ; let it drain a few minutes, 
then fill the cans comparatively solid with kraut, within an 
inch of the top. Cover with fresh, cold water, or a light salt 
brine. A can filled in this way will cut full of kraut after the 
process. Exhaust No. 3 cans 3 minutes, process 45 minutes 
O. B. 212 degrees. Exhaust No. 10 cans 8 minutes, process 
60 minutes O. B. 212 degrees. Do not process kraut under a 
pressure above 3 pounds, 222 degrees, as it will have a strong, 
burned cabbage flavor. The open bath is best for kraut. 

KRAUT WITH PORK OR VIENNA (WEINERWURST) 

SAUSAGE. 

If pork is used, use salt side. Cook the pork one hour in 
fresh water, then cut it in slices about ^4 inch thick and about 
1^4 inches square, or about one ounce to a can. Put one of 
these pieces in each can. Cook the Vienna sausage in the 
same way, putting 2 or 3 small sausages in a can. Process 
same as above. 

SPINACH. 

When canning spinach the most important part of our 
work is to remove all grit and earth, and this is very impor- 
tant. There are several machines on the market, which, it is 
claimed, will do this work, but as the writer has had no ex- 
perience with any of them, he is not in the position to state 
what kind of work they will do. His method is to have a 
wooden vat, 4 feet wide, 6 feet long, and less than 3 feet deep, 
so that the grit and earth will settle to the bottom, and will 
not be stirred up again and mixed with the spinach, when an- 
other batch is put in the vat. Fill the vat half full with fresh, 
cold water; dump in the spinach, and use a four-tined pitch- 
fork. Work the spinach by raising it on the fork and turning 
it over until it is clean of all grit. Our next step is to blanch 
the spinach. This may be done in a large copper kettle, or a 
steam box. Fill the kettle or steam box about 1-3 full of wat- 
er. Bring the water to a boil; add the spinach, and cook it 

164 



from 5 to 8 minutes, or until it is thoroughly wilted, and it is 
necessary that the spinach is well wilter, otherwise the can will 
cut slack filled. After the spinach is wilted, plunge it into 
cold water, and cool it off so the canners can handle it. The 
writer usually does this with a blanching basket, similar to a 
pea blanching basket. Fill the can solid within y 2 inch of the 
top, pressing all the water out of the spinach. Then cover 
with brine made with 12 pounds of salt to 40 gallons of water. 
Exhaust No. 3 cans 5 minutes, process 45 minutes at 245 de- 
grees about 12 pound pressure. Exhaust No. 10 cans 8 min- 
utes, process 60 minutes at 245 degrees. Eet me recapitulate. 
The two important parts of our work are to remove all grit, 
and wilt the spinach so as to get a full can. Spinach shrinks 
greatlv in the process, and unless the can is filled well with 
wilted spinach and packed solid, our cans will cut slack-filled. 
All other salads such as kale, turnip tops, mustard tops, etc., 
are packed in the same way as spinach. 

CAULIFLOWER. 

Use well flowered heads. Cut away the large stock. 
Blanch the cauliflower in boiling water 3 minutes; do not 
blanch it long enough for it to get soft, then plunge it into a 
cold brine made with 12 pounds of salt to 40 gallons of water. 
And here let me say, the cauliflower will be much finer and 
white and have a better flavor, if it is possible to delay the 
work of canning and allow it to remain over night in the brine, 
but if this is done a weak brine must be used, about 6 pounds 
of salt to 40 gallons of water. If the cauliflower only remains 
in the cooling bath 15 to 20 minutes, make a brine with 12 
pounds of salt to 40 gallons of water. Fill the can full of cau- 
liflower; cover with brine. Exhaust No. 3 cans 3 minutes, 
and process 45 minutes O. B. (about 212 degrees). Exhaust 
No. 10 cans 5 minutes, process 55 minutes O. B. 

REGULATING EXHAUST BOX. 

The writer wants to repeat here, the object of exhausting 
cans is to form vacuum enough in the cans to cause the ends 
to draw or spring back after they are cold, and it requires 
much less heat to accomplish this than is generally supposed. 
With few exceptions, which would include such goods as are 

165 



solid packed with little moisture, such as sweet potatoes, spin- 
ach, apple butter, jams, etc., it is the writer's practice to heat 
the cans to a temperature at which they may be handled com- 
fortably with the bare hands. Therefore if an exhaust box is 
used, it is not necessary to change the speed to meet the var- 
ious times given in the formulae. This may be done advant- 
ageously by controlling the steam. In nearly every case, the 
time of exhaust given in the formulae is considerable longer 
than the writer uses in practice, but realizing some packers are 
not convinced that it is not necessary to use a strong exhaust, 
it has been our object to give such time as will be a comprom- 
ise between the long and short exhaust. If, however, the 
time of exhaust is materially shortened from that given in the 
formulae, this time should be added to the time of process. 
Particularly is this the case if the goods are processed in open 
bath. 

CABBAGE. 

Use small solid heads of the early garden varieties. Cut 
the heads into quarters the length way of the core. Cut out 
part of the core. Blanch the cabbage 8 minutes in boiling 
water; plunge into cold water 10 minutes. Fill into cans, add- 
ing a small slice of salt side meat or corned beef. Cover 
with 10 degree brine, exhaust No. 3 cans 3 minutes, process 45 
minutes at 240 degrees. Exhaust No. 10 cans 5 minutes, pro- 
cess 55 minutes at 240 degrees. If corned beef is used in the 
cabbage, it must first be cooked not less than 3 hours, before 
it is sliced and used in the cans. 

CANNED CHILI PEPPERS. 

Both the green and red Chili peppers are used for canning, 
but the demand is principally for the green peppers. There 
are two methods of peeling the peppers; one the Mexican met- 
hod, by baking the peppers until the skin will separate from 
the meat of the pepper; the other by the lye method. The lye 
method does the work more economically, and makes a much 
better appearing article, and it is the writer's opinion, of fully 
as good flavor. The equipment for scalding the peppers in the 
lye is the same as for blanching apples, (see canned apples). 
Make a lye solution of 2 ounces of potash lye to a gallon of 

166 



water. The lye solution must be kept at a boiling tempera- 
ture. Drop the peppers in the hot lye solution for 6 minutes. 
Then plunge them into cold water. After the peppers are 
thoroughly rinsed, pass them to the peeling table. When the 
peppers are peeled, fill them into cans, pack solid, as the pep- 
pers shrink in process. Cover with a brine made of 16 pounds 
of salt to 40 gallons of water. Exhaust No. 1 cans 3 minutes, 
process 30 minutes at 240 degrees about 12 pounds pressure. 
Exhaust No. 2 cans 3 minutes, process 40 minutes at 245 de- 
grees. Exhaust No. 3 cans 5 minutes, process 50 minutes at 
245 degrees. Exhaust No. 10 cans 6 minutes, process 70 min- 
utes at 245 degrees. It is necessary to give the No. 10 cans a 
good exhaust on account of the long cook at high pressure, 
which may cause the cans to buckle. 

TAMALES. 

There are two grades of tamales manufactured, chicken 
tamales and beef tamales. There are two methods of prepar- 
ingeach.onewithcornmeaimadefromlye hominy; the other the 
common corn meal such as is used for bread making. The 
genuine Mexican tamales are made with the meal made from 
lye hominy. Prepare the corn in the same was as for hominy 
except it should be cooked until comparatively soft, in the 
second cooking tank (see lye hominy). Use 10 gallons 
of this corn, 40 pounds of lean beef, 8 pounds of chili peppers. 
The peppers should be peeled and free from seed (see canned 
peppers), 4 gallons of tomatoes, 1 pound of onions, 2 ounces 
of garlic, 8 pounds of salt, 3 pounds of wheat flour. Grind the 
corn into a pulp or meal. The writer's method of doing this is 
to pass it through an Enterprise chopper, using the small hole 
plate, and passing the corn through the chopper two or three 
times. Next chop the peppers, onions and garlic, by passing 
through the chopper, using the same fine hole plate. Also 
pass the beef, after it has been thoroughly cooked and cooled, 
and tomatoes through the chopper, using the medium size 
hole plate. Make a mixture of the beef, tomatoes, pepper, on- 
ions, garlic, wheat flour and 1}4 pounds of salt, with 20 pounds 
of the corn meal and sufficient beef broth to make a medium 
thin paste. Cook the mixture 30 minutes. Use enough of the 
remaining beef broth to make a thin paste of the remaining 

167 



meal, adding 6 pounds of salt. Cook the mush or paste 40 
minutes. There are two methods of canning the tamales, one 
in Yz pound cans, without the corn husk; and the other by 
rolling the tamales in corn husks and packing them in No. 1 
and 2 cans. If the first method is used, line the inside of the 
can with the corn mush, fill the center with the beef mixture 
(if the sanitary can is used, it will be found a much more con- 
venient container for these goods). Exhaust 3 minutes, pro- 
cess 45 minutes at 245 degrees. It the tamales are packed in 
husks, use No. 1 and No. 2 sanitary cans. Have some good 
corn husks, about 3 inches wide and 6 inches long. Soak 
these husks in warm water until they are soft and pliable. 
Spread a thin layer of the cooked mush on the husks about yi 
inch thick ; add a large tablespoonful of the beef mixture. Roll 
the husk together, fold the ends and pack into the cans, put- 
ting 5 tamales in the No. 1 cans, and 12 tamales in the No. 2 
cans. Add a tablespoon of water to each can so as to give the 
tamales some moisture, but do not cover them with water, as 
the tamales should absorb all the water that is put in the can, 
and if the quantity of water added is too great the tamales will 
be soft. Exhaust No. 1 cans 3 to 4 minutes, process 60 minutes 
at 250 degrees. Exhaust No. 2 cans 3 to 4 minutes, and process 
the same time as the No. 1, 60 minutes at 250 degrees. If the 
size of the tamales is the same, about ^ to 1 inch in diameter, 
there need be no difference in the time of the process. If corn 
meal is used as a substitute for the hominy meal, use about 
25 pounds of the corn meal. Make the mush with the beef 
broth adding water if there is not sufficient of the beef broth. 
Cook the corn meal mush 2 hours, and process with the remain- 
der of the process in the same way as for the hominy meal. 
Chicken tamales are prepared in the same way as the beef 
tamales, except substitute 25 pounds of boneless chicken, or a 
mixture of 15 pounds of chicken and 25 pounds of veal for the 
beef. 

SAUCE FOR PORK AND BEANS. 

Use 100 gallons of tomato pulp, 2 pounds of onions, 4 
ounces of garlic, 4 ounces of broken cinnamon, 4 ounces of 
whole cloves, 4 ounces of allspice, 4 ounces of mace, 25 pounds 
of salt. Put all of the above in a kettle and cook to a density 

168 



of catsup. Fill into 5 gallon cans, or some kind of hermetically 
sealed jug, the writer uses jugs. Process 5 gallon cans 45 minu- 
tes at 212 degrees. If the cans are filled and capped while 
the catsup is hot, they will require no exhaust. When prepar- 
ing the sauce for the beans, use 20 gallons of this catsup, 40 
gallons of water, 50 pounds of C. sugar and 2 ounces of ground 
white pepper. Mix thoroughly, and use with the beans cold. 
If 5 gallon jugs are used for containers, and the writer has used 
them and finds them very satisfactory, when the following 
methods are closely followed. When cooking the catsup, tie 
all of the spice up in a sack; this will obviate passing the catsup 
through a seive machine. After the catsup has finished cook- 
ing, keep the temperature above 200 degrees, and fill the jugs 
full to overflowing. Use a wood plug about 2 inches long that 
will fit into the mouth of the jug. Use the plug to force out 
enough of the catsup to permit of the driving of the cork. Cork 
the jugs as rapidly as thev are filled, and seal (see catsup). 

PORK AND BEANS. 

There are two methods for preparing pork and beans. 
The first method is to parboil or semi-cook them in a jacket 
copper kettle until they are soft, and the second method is to 
steam them in a retort or closed processing vat until they are 
soft. If the first method is used, the beans may be soaked 
over night, or used without soaking. The only advantage 
in soaking the beans when this method is employed is the gain 
of 15 to 20 minutes in the cook. Put 200 to 300 pounds of 
beans in a kettle, cover with water, using plenty of water 
all the time, otherwise the beans will cook up and become 
mushy. Cook the beans until they are all plumped out and 
mealy when crushed between the teeth. Then drain off the 
water; fill the beans into cans, add about an ounce of side 
meat to the No. 3 can, fill with sause, cap, and exhaust No. 1 
cans 3 minutes, process 55 minutes at 240 degrees; exhaust 
No. 2 cans 3 minutes, process 55 minutes at 245 degrees. This 
process is the most economical and the most satisfactory for 
the lower grade of beans where a light tomato sauce is used, 
where a heavy sause is used, the high temperature at which 
the beans are processed gives them a scorched or burned 
flavor. 

169 






SAUCE FOR PORK AND BEANS. 

Use 10 gallons of catsup, 30 gallons of water, 25 pounds of 
C sugar or 4 gallons of New Orleans molasses or plantation 
molasses, or part of both. 1 ounce of white pepper. It is not 
necessary to reheat the sauce, just add the water and etc. to 
the catsup, and cover the beans in the can with the cold sauce. 

Thesecond method for preparing pork and beans — and the 
one that is best to use when preparing cans made with heavy- 
sauce, as the temperature when processing may be reduced 
from 240 degrees to 222 degrees, a temperature at which 
there is no danger of scorching the catsup in the sauce, and 
the method is satisfactory for all goods, except that it requires 
more time, hence it adds to the cost. Soak the beans over 
night, then fill them into the can cages or crates. (It will be 
necessary to line the cages with some 8 or 10 mesh wirecloth). 
Drop the cage into the retort or cooker, fasten down the cover 
turn on the steam, and bring the temperature up to 240 degrees 
(allow about 10 minutes to come up). Bake the beans for 
25 minutes at the temperature, 240 degrees, then fill into cans, 
and cover with the sauce. Cap, and exhaust No. 1 cans 3 
minutes, process 40 minutes at 222 degrees. Exhaust No. 2 
cans 3 minutes, process 45 minutes at 222 degrees. Exhaust 
No. 3 cans 4 minutes, process 60 minutes at 222 degrees. 

SAUCE FOR FANCY GRADES OF PORK AND BEANS. 

Use 20 gallons of catsup, 20 gallons of water, 40 pounds of 
C. sugar, 1 ounce white pepper. Add the catsup, and water. 
Mix well, and cover the beans with the sauce while they are 
hot. Let them stand one or two hours before filtering into 
cans. This sauce being heavy, if the cans are rilled with 
beans and then the sauce added, the beans will not be uniform, 
as the sauce will not pass down in the beans as rapidly as the 
thin sauce. Process the cans the same way as given above. A 
very cheap grade of pork and beans is made by using a sauce 
made with 50 gallons thin tomato pulp, 12 pounds of salt, 20 
pounds C. sugar, or 4 gallons of New Orleans molasses. 

Add */2 ounce salt side pork to a No. 1 or No. 2 can, 
and V\ ounce to a No. 3 can . 

170 



KIDNEY BEANS. 

Soak the beans over night, then blanch them in boiling; 
water 20 minutes. This may be done with a blanching arrange- 
ment such as recommended for blanching apples, or with 
a pea blanching basket. Fill into the cans. Fill the cans 
2-3 full of beans; cover with a brine made with 40 gallons of 
water, 12 pounds of salt, and 5 pounds of granulated sugar. 
Exhaust No. 2 cans three minutes, process 50 minutes at 250 
degrees. Exhaust No. 3 cans 3 minutes, process 60 minutes at 
250 degrees. 

CHILI PEPPER SAUCE FOR MEXICAN BEANS. 

Use 20 gallons of tomatoes (not tomato pulp). Chop the 
tomatoes up fine. The best wav to do this is to pass them 
through an Enterprise chopper. 50 pounds of fresh or salted 
peppers, or 20 pounds of dry chili peppers, 20 pounds of onions. 
1 pound of garlic, 15 pounds of salt. Chop the onions and garlic 
fine. Put the above in a kettle, and add 25 gallons of water, 
and cook about 10 minutes at a good boil. 

MEXICAN BEANS WITH CHILI PEPPER SAUCE. 

The genuine Mexican bean, raised in Colorado or Texas, is 
the best for these goods, but the red kidney beans will answer. 
Prepare the beans in the same way as the white beans. After 
the beans have been cooked in the kettle, fill a tub or half 
barrel half full of the sauce, then fill it with beans. Mix well, 
and fill into cans, process in the same way as white beans. 

CHILI CON CARNE. 

This, like all Spanish or Mexican food products of like 
character, must be peppery hot. Use 20 pounds of lean beef, 
1 pound of of onions, 2 ounces of garlic, 10 gallons of tomatoes, 
5 pounds of Mexican, or red kidney beans, 6 ounces of chili 
pepper powder, or 6 pounds of Chili peppers, 6 gallons of 
beef broth and 3 pounds of wheat flour. Cook the beef until 
it is well done. Cook the beans in about 2 gallons of water 
until they are soft, and pass them through a 16 mesh wire 
seive. Chop the meat, onions, garlic, and chili peppers, (if the 
chili peppers are substituted for the chili powder, and there are 

171 



a great many people, particularly Americans, who dislike the 
flavor of the chili powder) fine, by passing them through an 
Enterprise chopper. Add all of the above, season w'th about 
10 ounces of salt. Put the mixture in a kettle and bring to a 
boil. Add the flour made into a thick paste. Let the Chili Con 
Carne cook 20 minutes, then fill into cans. Process No. 1 cans 
40 minutes at 240 degrees, and process No. 2 cans 50 minutes 
at 240 degrees. 

CONCENTRATED SOUPS. 
EQUIPMENT 

There is a growing market for concentrated soups, and 
if they are prepared properly, owing to their great convenience 
in getting up a quick and appetizing meal, they appeal to 
the housekeeper. Good soups cannot be prepared without 
good materials, and owing to the albumen in cooked meats, 
which is a most excellent medium for the action of bacteria, 
some of which are very dangerous, if taken into the human 
system, great care must be exercised in keeping all of the 
equipment in a thoroughly sanitary condition. It is the prac- 
tice of some manufacturers to use wooden vats with a steam 
coil in them for cooking their meat when making soup stock 
&c, which is a very poor equipment, and sooner or later will 
cause trouble. The best equipment is enamel lined tanks 
and tools, and round tanks are preferred as there are no corners 
to hold the grease. Plain iron tanks or copper jacket kettles 
may be used for cooking the meat for making soup stock, 
but the writer objects to the iron on account of their roughness 
making it hard to keep clean, and to a copper kettle owing 
to the long cook (8 to 10 hours) required to properly cook 
the meat for soup stock. The most convenient method of 
cleaning tanks, etc., in which meat and soup has been pre- 
pared, is to use a solution of lye, about an ounce to 5 gallons 
of boiling water. The equipment required is a suitable cooking 
arrangement for cooking the meat. The writer uses an enamel 
tank of about 400 gallons capacity. Tanks of this size may be 
purchased of the canning factory supply houses ; also several 
tanks of smaller capacity. The large cooking tanks must have 
a closed coil either iron or copper — the writer prefers iron — also 
an iron cover for the tank, or better two half covers so they 

172 



may be handled conveniently. These should have a draw-off, 
valve in the bottom, also one about 4 inches above the bottom 
so as to draw off the clear liquor when making boullion or 
broth. 

SOUP STOCK 

When preparing soups, the first matter to be considered 
is the soup stock. Use the bony parts of the beef, such as the 
head, shin, neck and fore-quarters. Trim off all of the fat, then 
strip the bones of the meat. Crush or crack the bones so as to 
expose the marrow in them. Tie the crushed bones in a sack so 
as to prevent the mixing of the small particles of the bones 
with the broth. Use 1000 pounds of beef. Put the bones and 
the beef in the cooking vat. add 200 gallons of water or enough 
water to cover the meat. Turn on the steam, and cover the 
vat with a tight cover, and cook very slowly about 8 to 10 hours. 
At no time should the soup stock come to a boil, just a very 
simmer; 210 to 212 degress is all that is required. Skim off 
the fat as it arises from time to time. If salt is added to the soup 
stock, and it is best not to add the salt unless the soup stock is 
to be kept several days, it should be added after the meat 
is removed from the stock. Unless the meat is to be used for 
mince meat or some such purpose, put the meat in a press 
and press out all of the juice possible. Add this to the broth in 
the kettle. The above batch should make 200 gallons of soup 
stock. It is the practice of some packers to use extract of beef 
to reinforce the broth. This will make a stronger soup, which 
may be diluted more when served, but the soup will not have as 
fine a flavor. Add about 1 pound of extract to 50 gallons of 
soup stock, if the extract is used. 

VEGETABLE SQUP. 

Use 50 gallons of the above soup stock, 10 pounds of car- 
rots, four pounds of turnips, 3 pounds of celery, use both stock 
and leaves, 2 pounds of onions, 2 pounds of dry lima beans, 
6 pounds of potatoes, 1 pound of red chili peppers, 4 pounds 
of pearl barley, 5 pounds of rice. 3 pounds of Italian paste, 
2 pounds of salt (if there has been no salt added to the broth j, 
1 ounce of garlic and J4 ounce of powdered thvme. Cut all of 
the vegetables in to small cubes, about l /\ inch square, chop 

173 



the garlic and red peppers fine. Blanch the vegetables IS 
minutes and chill in cold water. Soak the lina beans and rice 
over night, and cook the pearl barley from 2 to 3 hours. 
Prepare the soup stock, or broth, by adding 5 pounds of wheat 
flour. Mix the flour to a thin, smooth paste, and add it to 
the soup stock. Mix the vegetables and fill into cans. Fill 
the cans Y full ; cover with the soup stock, and cap. Exhaust 
No. 1 cans 3 minutes, process 35 minutes at 240 degrees. Soups 
made by this process are to be diluted about one to one i. e., 
add one can of boiling water to each can of soup before serving. 
A soup that may be reduced 1 and 2, i. e., 2 cans of boiling 
water to 1 of soup, may be made by adding 1 pound of beef 
extract to the soup stock, but a flavor will not be so palatable as 
that made from the soup stock alone. The Italian paste 
(small figures or letters made of macaroni dough") should be 
cooked in boiling water 10 to 12 minutes, otherwise they will 
get soft if they remain in the cold soup stock in the cans any 
length of time before they are processed. Exhaust No. 1 cans 

3 minutes, process 45 minutes at 250 degrees. 

BEEF BOULLION OR BROTH. 

To prepare the boullion proceed in the same manner as for pre 
paring soup stock. After the stock is prepared draw off the 
clear liquor. This may be done by syphon. The better way 
is to have a valve in the side of the cooking tank or vat, about 

4 inches above the bottom ("see cooking tank page 1). This 
will allow the drawing off of the clear broth, while the sediment 
will remain in the bottom of the cooking tank. Add 10 
ounces of salt, y 2 ounces of ground white pepper to each 10 gallons 
of boullion. Let the boullion remain in the second or settling 
tank 24 hours, then carefully remove all grease and draw 
off the clear liquor, and fill it into No.l cans. Exhaust 3 minutes 
and process 45 minutes at 250 degrees. Add equal parts of 
boullion and hot water when serving. 

BEEF BROTH AND RICE. 

Beef broth with rice is prepared in the same way as the 
boullion except add 10 ounces of rice to each gallon of boullion. 
The rice should be soaked in boiling water 3 hours before it 
is used to make the broth, or the better way to prepare the 

174 



rice is to have a blanching basket made of fine mesh wire cloth, 
and blanch the rice in boiling water 25 to 30 minutes. Fill 
No. 1 cans half full of the blanched rice, and cover with the 
boullion. Exhaust 3 minutes and process 45 minutes at 250 
degrees. 

OKRA SOUP. 

Use 50 gallons of soup stock, 75 pounds of okra, 2 ounces 
of white pepper, 3 pounds of salt, 4 ounces of powdered cori- 
ander seed, 2 ounces of powdered cloves, 15 pounds of rice. 
Cut the okra into this sliced the round way of the pod. Blanch 
the okra 10 minutes, and chill. Rlanch the rice 25 minutes. 
Add the spice and salt to the soup stock. Mix the okra and 
rice. Fill No. 1 cans half full of the okra and rice mixture, 
cover with soup stock, and exhaust 3 minutes, process 45 
minutes at 245 degrees. 

BEEF CONSOMME. 

Use 50 gallons of soup stock, 6 pounds of carrots, 2 pounds 
of parsley, 1 pounds of onions, 1 ounce of garlic, 1 ounce of dry 
or powdered thyme, 1 ounce of white pepper, 2> l / 2 pounds of 
salt, 6 ounces of gelatin, 4 pounds of well browned wheat 
flour. To brown flour, put it in a dry copper jacket kettle; turn 
on the steam and cook until the flour is a nice brown. Soak 
the gelatin in cold water for 2 or 3 hours. Chop all of the vege- 
tables fine ; put them with the soup stock and spice into a ket- 
tle or cooking vat, and simmer from 4 to 5 hours. Then draw 
off the consomme, and pass it through a double napped canton 
flannel drip bag. Then add the gelatin and the browned flour 
mixed to a thin paste, and run through a 20 mesh wire seive. 
Fill the soup into No. 1 cans, and exhaust 3 minutes and pro- 
cess 45 minutes at 250 degrees. Dilute one-half when serving. 

MOCK TURTLE SOUP. 

Use 50 gallons of soup stock, 8 pounds of ham, 2 pounds 
of onions, 2 ounces of garlic, 2 ounces dry or powdered thyme, 
1 pound of parsley, 2 ounces of powdered bay leaves, 3 ounces 
of powdered coriander seed, 4 pounds of lemons, 4 pounds of 
butter, 6 pounds of wheat flour, 3 pounds of salt, 1 ounce of 
white pepper. Cut the ham into cubes of about }4 i ncn 

175 



square ; cube the lemons ; chop the onions and parsley. Add the 
butter and flour by first heating the butter until it is soft, then 
work in the flour. Put this mixture in a kettle and cook it until 
it is a nice brown. Put the soup stock into a kettle ; add the 
ham, spice and salt. Cook very slowly 1 hour, then add the 
vegetables. Cook 10 minutes longer and add the flour and 
butter, stirring all the time, and cook until the soup thickens to 
about the density of light catsup. Fill into No. 1 cans, stirr- 
ing well all the time. Cap, and exhaust the cans 3 minutes 
and process 45 minutes at 250 degrees. As there is a very 
great difference as to the amount of gluton in the various 
makes of flour, it may be necessary to add more flour to get 
the required density. Dilute one-half when serving. 

OXTAIL SOUP. 

Use 50 gallons of soup stock, 2y 2 ounces of ground cloves, 
5 ounces of ground coriander seed, 1 ounce of ground fennel 
seed, 2Y-2, ounces of ground bay leaves, 20 ounces of granulated 
sugar, 1 ounce of white pepper, 2 ounces of butter, 6 pounds 
of wheat flour. Melt the butter and add the flour and sugar, 
and cook until the mixture is a nice brown. Then make a thin 
paste by adding 1 gallon of warm, not hot, water to the mix- 
ture, add this to the soup stock with the spice and 3 pounds of 
salt, and cook all together until the soup begins to thicken. 
Fill into No. 1 cans. Fxhaust 3 minutes and process 45 min- 
utes at 250 degrees. Dilute one-half when serving. 

CHICKEN SOUP STOCK. 

Use 300 pounds of chicken, 100 gallons of water. Cook 
the chicken until the meat will strip from the bones. Return 
the bones to the stock, and cook 2 hours longer. Use this soup 
stock for making the various soups called for. The chicken 
meat may be used for potted chicken, chicken tamales, bruns- 
wick stew, canned chicken, etc. When preparing the soup 
stock, after removing the meat, add enough additional water 
to make up loss by evaporation. 

CHICKEN BOULLION OR BROTH. 

Use 20 gallons of the chicken soup stock, 6 ounces of 
gelatin, 1 ounce of white pepper. Soak the gelatin in cold 

176 



water. Then add it to the soup stock, and heat the soup 
stock to 160 degrees, and strain it through a double napped 
canton ■flannel drip bag. Add the pepper and 10 ounces of 
salt. Fill into No. 1 cans and process 35 minutes at 250 de- 
grees. 

CHICKEN BROTH WITH RICE. 

Prepare the chicken broth with rice in the same way as 
beef broth with rice. 

OLD LOUISIANA CHICKEN GUMBO. 

Use 20 gallons of chicken soup stock, 10 pounds of ham, 
12 pounds of minced chicken, 2 pounds of onions, 3 pounds of 
butter, 1 ounce of white pepper, 1 pound of salt, 2 pounds of 
wiieat flour. Cut the ham into cubes, mince the chicken; chop 
the onions very fine. Cook the ham in the soup stock about one 
hour. Make a thin paste of flour. Add this, with the salt, 
pepper, butter, chicken and onions to the soup stock. Bring 
the soup to a boil, then add 10 ounces of Louisiana Gumbo 
file, or powdered okra mixed with 2 quarts of water. Exhaust 
3 minutes, process 40 minutes at 245 degrees. It has been the 
practice of the past to use oleomargarine as the substitute 
for butter, but the pure food laws prohibit the use of oleo- 
margarine, unless the statement of its use appears on the label. 

PEA SOUP. 

Use dry Scotsh peas for preparing soup. Use 50 gallons 
of soup stock, 75 pounds of Scotch peas, 2 pounds of salt, 6 
pounds of granulated sugar, 4 pounds of wheat flour. Cook 
the peas until they are soft; a good way to cook both peas 
and beans for soup is to steam them in the retort. If this 
method is used, first soak the peas and beans over night, then 
steam them 35 minutes at 230 degrees of temperature. Then 
add about half of the soup stock, and pass them through the 
pulping machine, using a 16 mesh wire cloth ; then add the 
balance of the soup stock, also the sugar and salt. Make a 
paste of the flour; add it to the soup, put all into a kettle; 
cook until the soup commences to thicken. Then fill it into 
the can, cap, and exhaust 3 minutes, process 40 minutes at 235 
degrees. 

177 



BEAN SOUP. 

Use 50 gallons of beef soup stock, 75 pounds of white 
beans, 2 pounds of salt, 2 ounces of white pepper, 2 ounces 
of ground coriander seed, 4 pounds of wheat flour. Soak 
the beans over night and then cook them until they are soft; 
then pass them through a 16 mesh sieve, or the tomato pulping 
machine. Add all together, and put it in a kettle ; bring to a 
boil, and add the flour paste, and cook until the soup commen- 
ces to thicken. Fill into cans, and exhaust 3 minutes and 
process 45 minutes at 235 degrees. 

CREAM OF POTATO SOUP. 

Use 50 gallons of soup stock, 15 pounds of thin sliced 
potatoes, 2 pounds of salt, 2 ounces of white pepper, 5 pounds 
of butter, 2 pounds of wheat flour. Blanch the potatoes 5 min- 
utes. Bring them with the salt, pepper and butter to the soup 
stock. Bring to a slow boil for 10 minutes. Add the flour 
paste. Cook 3 minutes longer. Fill into No. 1 cans ; exhaust 
3 minutes, process 35 minutes at 235 degrees. 

CREAM OF TOMATO SOUP WITH MILK. 

Most manufacturers have abandoned the use of milk in the 
manufacture of soup, especially those that make the concentrat- 
ed soup. For the liquid soup the writer prefers the milk, and 
the following formulae is for liquid soup. Use 7 gallons of 
finely chopped tomatoes, or thick tomato soup stock, or pulp. 
To the writer's taste the chopped tomatoes make the more pal- 
atable soup. 10 gallons of fresh milk, 5 gallons of water, 3 
ounces of bicarbonate (common baking) soda, 1 ounce black 
pepper, 2 pounds of granulated sugar. Cook the tomatoes in 
5 gallons of water (adding the salt, sugar and pepper) until they 
come to a boil, then add the bicarbonate of soda, and cook 10 
minutes. Heat the milk up to 200 degrees for 10 minutes in a 
separate kettle, adding the butter, then add the two mixtures; 
bring to a slow boil, and add the flour paste. Cook 5 minutes. 
Fill into cans; exhaust 3 minutes, process 30 minutes at 245 
degrees for No. 1 cans, 45 minutes, at 245 degrees for No. 2, 
and 55 minutes at 245 degrees for No. 2}4 or 3 cans. Under 
no circumstances should the milk be added until it is heated up 
to 200 degrees, otherwise it will curdel. 

178 



CONCENTRATED TOMATO SOUP. 

Use 50 gallons of chopped tomatoes (60 gallon, or No. 10 
cans) or 75 gallons of clear tomato soup stock, boiled until it is 
reduced to 60 gallons, 15 pounds of butter, $y 2 pounds of salt, 
3 ounces white pepper, y 2 pound bicarbonate of soda, 12 pounds 
of wheat flour, 2y 2 pounds of granulated sugar, 10 gallons of 
water. Put the tomatoes into a kettle or cooking vat, add y 2 
of the water, reserve the remainder of the water to make the 
flour paste (if clear tomato soup stock is used omit the water). 
Bring to a boil, then add the soda (do not add the soda too fast 
as the mixture will boil out of the kettles) ; after the tomatoes 
cease foaming, add the rest of the materials; thicken with the 
•flour dissolved in the remaining 5 gallons of water. Exhaust 
No. 1 cans 3 minutes, process 35 minutes at 240 degrees. All 
concentrated soups are packed in No. 1 cans. 

MACARONI AND CHEESE. 

Use 50 pounds of macaroni, 15 pounds of cheese, 5 ounces 
of white pepper, 2 pounds of salt, 10 gallons clear tomato 
pulp, 10 gallons of water. Cut the macaroni into lengths of 
about 1 inch; the rhubarb cutter (see canned rhubarb) will do 
this work nicely. Blanch the macaroni 10 minutes in boiling 
water; drain, and then add the grated cheese, mixing well. 
Fill No. 1 and No. 2 cans with the macaroni, and cover it with 
the liquid made of the salt, pepper, tomato pulp and water. 
Exhaust 3 minutes, and process No. 1 cans 45 minutes at 230 de- 
grees; process No. 2 cans 60 minutes at 230 degrees. 

SPANISH MACARONI. 

Use 25 pounds of macaroni, 25 pounds of minced beef, 
(the beef from the soup stock may be used for the Spanish 
macaroni), 2 pounds of peeled chili peppers, 3 pounds of but- 
ter, y 2 pound of salt, 1 pound of chopped onions, 1 ounce of 
garlic, 5 gallons of coarse chopped tomatoes. Chop the chili 
peppers and garlic very fine. Blanch the macaroni 20 minutes; 
drain, and add the remainder of the mixture. Fill No. 1 and 
No. 2 cans $4 full ; cover with soup stock; exhaust 3 minutes, 
process No. 1 cans 40 minutes at 230 degrees, and No. 2 cans 
50 minutes at 230 degrees. 

179 



MACARONI AND OYSTERS. 

Macaroni and oysters are made in the same way as ma- 
caroni and cheese, except add about 5 gallons of small oysters; 
about 4 oysters to a No. 1 can and 10 to a No. 2 can. Exhaust 
and process in the same way as macaroni and cheese. 

HOME MADE NOODLES WITH CHICKEN GRAVY. 

Home-made noodles — Use 10 pounds of good wheat flour, 
10 eggs, 10 ounces of salt. Break the eggs and add them to 3 
pints of warm, not hot water. Mix well, a^d make a dough 
using 9 pounds of the flour reserving the remaining pound of 
flour for use when kneading the dough. After the dough is 
thoroughly kneaded it should be about the density of pie crust. 
Roll it out into a thin sheet, and roll together as for jelly roll, 
and cut cross-wise the roll into strips about J4 inch wide. If 
the noodles are dried in a warm sun or a moderate oven, they 
will keep several weeks. In chicken gravy. Blanch the nood- 
les in boiling water, 10 minutes, drain, and fill into cans; cover 
with chicken gravy stock or broth. Exhaust No. 1 cans 3 
minutes, process 45 minutes at 230 degrees. Exhaust No. 2 
cans 3 minutes, process 60 minutes at 230 degrees. 

Noodles with beef gravy are prepared in the same way as 
with chicken gravy, except use the beef soup stock in place of 
the chicken broth. It should not be necessary to add flour to 
the soup stock to thicken it, as there should be enough flour ad- 
hering to the noodles to do this. 

SPAGHETTI AND GRAVY. 

Use 25 pounds of spaghetti. Break the spaghetti into 
lengths about 4 inches long. Put them in a kettle, and cover 
with water. Add 1 pound of salt, and cook 10 minutes. 
Drain the spaghetti well, and fill the cans % full. Make a 
gravy with 10 gallons of chicken, or beef soup stock, 2 l / 2 
pounds of butter, 1 pound of flour, 10 ounces of salt, Y^ ounce 
of white pepper. Make a thin paste of the flour and water, 
and add all together, and cook until the gravy thickens. Cover 
the spaghetti with this hot gravy, and process No. 1 cans 45 
minutes at 230 degrees, and No. 2 cans 60 minutes at 230 de- 
grees. 

180 



CALIFORNIA OLIVES. 

In giving this formula the writer desires to say he has 
been entirely out of touch with the California olive business for 
the past 6 years, anil he may not be up to date as to the very 
latest methods. He also desires to say the following formulae 
were those used by him for three years with satisfactory re- 
sults, and at that time the goods were equal to any on the mar- 
ket, and so far as he has any knowledge, the method of doing 
the work has not been changed. 

PICKLE GREEN OLIVES. 

Olives, like all other fruits, should go into process as soon 
as possible after they are gathered. After grading the olives 
put them into tanks or casks, and cover them with a solution 
made with 20 pounds of salt, 6 pounds of lye and 100 gallons 
of water. Let the olives remain in this solution 4 days, then 
dram, and re-cover the olives with a brine made with 25 
pounds of salt and 100 gallons of water. After 5 days draw off 
this brine, and cover them with the lye solution. The object 
in treating the olives with the lye solution in broken doses, with 
a salt bath between, is to keep the olives firm. If the lye is 
used too strong the olives will get to soft. After the 4 days 
drain off this second lye solution, and cover the olives again 
with a brine made with 25 pounds of salt and 100 gallons of 
water. At the end of 6 days drain off this brine, and cover 
again with a brine made with 30 pounds of salt to the 100 gal- 
lons of water. Let the olives remain in this brine 12 to 15 
days, then drain, and cover with a brine made with 50 pounds 
of salt to 100 gallons of water, and at the end of 5 weeks the 
bitter flavor should all be out of the olives. 

BOTTLED OLIVES. 

This same formula will answer for the domestic or import- 
ed green olives. Soak the olives in fresh water from 12 to 24 
hours, then fill them into bottles, and cover with a brine made 
as follows: put 100 gallons of water in a kettle, add 42 
pounds of salt and 1 pound of alum. Bring the brine to a boil, 
and run it into a tank or cask, that has a wood faucet in it, 
about 6 inches about the bottom. Also have a tight cover so 
as to keep out all dust. Fill the bottles as full as possible with 

181 



this brine so as to leave as little air space as possible. Cork 
or cap and seal tight. If olives should shrink it is an indication 
the brine is too strong. 

CANNED GREEN OLIVES. 

After the olives have been cured, take them out of brine 
and soak them in fresh water until they are almost free of the 
salt flavor. Then fill them into cans; don't fill the cans too full, 
as the oilves swell in the process. Cover the olives with a brine 
made with 35 pounds of salt to 100 gallons of water. Exhaust 
No. 2 cans 4 minutes, and process 35 minutes, O. B. Exhaust 
No. 2y 2 or No. 3 cans 4 minutes, and process 45 minutes O. B. 
Exhaust No. 10 cans 10 minutes, process 60 minutes O. B. 

Five Gallon Cans : — Cook the olives in a tank 30 minutes, 
then fill into cans, and process 60 minutes. Do not close the 
vent on 5 gallon cans until they are taken from the process bath, 
as the cans will not stand the pressure of cooking with closed 
vent. Process for 5 gallon cans may seem excessive, but the 
olives will stand a long cook, in fact, the longer the cook the 
higher the nutty flavor. 

PICKLED RIPE OLIVES. 

First cover the olives with a brine made with 50 pounds 
of salt to 100 gallons of water. Let the olives remain in the 
brine 2 days. In the meantime make a solution with 20 pounds 
of unslacked lime, 20 pounds of salt, and 100 gallons of water. 
Stir the solution until the lime is well slacked, then allow it to 
settle, and draw off the clear liquor. Care must be taken not to 
get any of the milky solution on the olives. Drain off the first 
brine, and cover the olives with the lime solution. After two 
days drain off the lime solution and recover the olives wtih a 
solution made of 6 pounds of lye, 20 pounds of salt, and 100 
gallons of water. After 4 days drain off this lye solution, and 
cover again with the lime solution. Again after 2 days cover 
with the lye solution for 2 days, then drain off the lye solution 
and cover the olives with a brine made with 30 pounds of salt 
to 100 gallons of water. Let the olives remain in this brine 
for two weeks, then drain off, and cover with a brine made with 
50 pounds of salt and 100 gallons of water. After 6 to 8 

182 






weeks, if the olives still have a bitter flavor, change the brine 
again. 

CANNED RIPE OLIVES. 

The process of canning ripe olives is the same as that used 
for canning green olives, but the ripe olives make a much finer 
goods. 

STUFFED OLIVES. 

Use the green olives for stuffing. After pitting, or taking 
out the seed, stuff the olives with pimentos, or canned ripe 
chili peppers (see canned peppers). 

COSTS. 

The writer is frequently asked, how he arrives at his cost, 
or figures cost. One of the most essential operations in the 
manufacture of food products, or any product, is an accurate 
cost sheet. The lack of an accurate cost sheet has lead to more 
failures, than all other causes combined. The facts are, that 
about one-half of us allow the other fellow to figure out costs, i. 
e., if Smith, and company, can sell goods at a given price, so 
can we, he can't make goods any cheaper than we can. 

After years' of experience in figuring costs, the writer has 
formulated the following plan. Add the cost of all raw mater- 
ial, labor, steam, containers, labels, etc., and then add 20 per 
cent overhead, to cover such expense, as executive and office 
force, brokerage or sales account, insurance, depreciation, 
claims for swells, etc. We have been told our overhead is too 
high, but we have not found it so, and if so, it is safer to figure 
a few cents too high, than a few cents too low. 



183 



COST— STRAWBERRY PRESERVES. 
Formula: 

Fifteen pounds strawberries, 20 pounds granulated sugar, 
1 gallon of water. Put sugar and water into the kettle, and 
cook the syrup to 266 degrees. Add berries, and cook to 220 
degrees. 

Cost: 
111 Crates, 1998 pounds, strawberries. Waste, stems, 

soft berries, etc., 109 pounds. Stemmed berries, 

1885 pounds. 

Ill Crates berries at $1.05 $ 116.55 

2240 Pounds granulated sugar at $5.30 118.72 

Labor, stemming, 10c per crate 11.10 

Labor, handling, serving pickers, etc 3.00 

Labor, cooking 3.50 

Steam ' 4.00 

$ 256.87 
Results: 248J4 dozen No. 1 glass jars. 

Cost, contents one dozen glass jars $ 1.03 

Filling into glass, per dozen 01 

Processing and steam 01 

Labeling 015 

Washing and polishing .015 

Wrapping 01 

Casing 01 

Handling and nailing cases, etc., 01 

Labels '. .01 

Jars and Case 41 

$ 1.54 
20 Per cent, overhead expense 31 

Per dozen jars $1.85 

Average weight of unstemmed berries to dozen jars, 6.8 lbs. 
Average weight of stemmed berries to dozen jars, 6 lbs. 

184 



Average weight of sugar to dozen jars, 8 lbs. 

Average output from batch, 28 to 30 jars. 

Net weight dozen jars preserves, 12 lbs. 

Loss of material by evaporation in cooking, about 3 lbs. to 
dozen jars, hence the greater the percentage of sugar used 
the more dense the mass and less the evaporation and 
larger the output. (See strawberry jam). 

COST OF STRAWBERRY JAM. 

Formula : 

Sixty pounds of strawberries. 100 pounds sugar, 4 gallons 
water. Make a syrup of water and sugar, cook to 240 degrees 
F., add berries, cook to 218 degrees F. 
116 Crates, 1902 pounds, strawberries at $1.05 crate 
128 Pounds waste, stems and soft berries 
1774 Pounds net. stemmed berries. 

116 Crates berries at $1.05 crate $ 121.80 

2950 Pounds granulated sugar at $5.30 156.35 

Labor, handling crates, picking up berries from table. 

etc 2.02 

Stemming berries, 9c crate 10.45 

Cooking jam 3.60 

Steam 3.20 

$ 297. J 2 
Results: 343 dozen No. 1 (12 fluid ounces) glasses. 

Cost, contents 1 dozen. No. 1 glass jars $ .86 

Filling jams into jars 01 

Capping 1 dozen jars 01 

Processing and steam 01 

Labeling 015 

Washing and polishing 015 

Wrapping 01 

Casing, nailing boxes, etc 01 

Glass jars and cases 41 

$ 1.36 
20 Per cent, factory or overhead 37 

Cost 1 dozen jars, complete $ 1.73 

185 



Average weight of unstemmed berries to dozen jars 5 5-10 lbs. 

Average weight of stemmed berries to dozen jars, 5 1-10 lbs. 

Average weight of sugar to dozen jars, 8 6-10 lbs. 

Net weight dozen jars, 12 pounds. 

Loss of material by evaporation in cooking 2 1-10 pounds to 

dozen jars. 

PURE CURRANT JELLY. 
Formula: 

Five gallons pure currant juice, 25 pounds granulated 
sugar. Cook to 28 to 30 degrees on the sacchrometer, 215 to 
216 degrees on the thermometer. 

215 Gallons currant juice, $.48 $ 103.20 

1075 Pounds granulated sugar, $5.30 per hundred. . . 56.77 

Labor, cooking, running into glasses, etc 2.75 

Steam 3.00 

Results: 214 dozen No. 8 (8 fluid ounces) glasses. 

Cost, contents 1 dozen No. 8 glasses $ .727 

Capping 01 

Labeling( 2 labels 02 

Washing and polishing 015 

Wrapping 01 

Casing 01 

Labels and wrappers 01 

Glasses and case 18 

$ .98 
20 Per cent, factory overhead 20 

$ 1.08 

COMBINATION OF STRAWBERRY AND APPLE 

JELLY. 
Formula : 
Fifteen gallons strawberry juice, 10 gallons apple juice, 
125 pounds granulated sugar. Cook to 30 degrees on the sac- 
charometer, or 215 degrees on the thermometer. 

198 Gallons of strawberry juice, 50c per gallon $ 99.00 

132 Gallons of apple juice, 2y 2 c per gallon 3.30 

1650 Pounds granulated sugar, $5.30 87.45 

Labor, cooking, running into glasses, etc 3.25 

186 






Steam 3.00 

$196.00 
Results: 326 dozen No. 8 glasses. 

Cost, contents 1 dozen No. 8 glasses $ .60 

Capping 01 

Labeling, one label 01 

Washing and polishing 01 

Casing 01 

Glasses and case 15 

$ .79 
20 Per cent, factory 15 

Dozen glasses $ .94 

COMBINATION APPLE AND GRAPE JELLY. 

Formula : 
Twelve gallons apple juice, 2 gallons grape juice, 56 
oouhds granulated sugar. Cook to 28 degrees on the saccha- 
rometer, or 214 degrees on the thermometer. 

48 Gallons apple juice. 2^4 cents gallon $ 1.20 

8 Gallons grape juice, 15 cents gallon 1.20 

224 Pounds granulated sugar, $5.30 per hundred 11.87 

$14.27 
Results: 58 dozen No. 8 glasses. 

Cost, contents one dozen glasses $ .246 

Capping 01 

Labeling, one label 01 

Washing and polishing 01 

Casing 01 

Glasses and case 15 

$ .43 
20 Per cent, factory overhead 09 

Cost 1 dozen glasses $ .52 

COST APPLE BUTTER. 
Formula : 
One hundred gallons apple pulp, 20 gallons boiled cider. 

187 



6 ounces cinnamon, 6 ounces cloves, 6 ounces allspice, SO 
pounds C (dark) sugar. Put the boiled cider in the kettle, add 
the apple pulp, and cook. When partly finished add the sugar 
and spice. 
28,400 Pounds apples, 45c hundred (for pulp and cider) $177.30 

9,000 Pounds apples, 55 cents 

1,100 Pounds C sugar, 5 cents 55.00 

22 Pounds spice, 20 cents per pound 4.40 

Steam 12.00 

Labor 35.00 

Total $283.70 

Results : 522 No. 3 cans. 

Cost, contents 1 dozen No. 3 cans . . . : $ .543 

Filling cans 005 

Capping and processing 02 

Labeling 005 

Casing 02 

Labels . , .. .03 

Cans and cases, enamel lined cans 35 

$ .973 
20 Per cent, factory overhead 194 



$1.17 
14 Bushels, 700 pounds, of apples to 100 gallons of pulp. 
24 Bushels, 1200 pounds, apples to 80 gallons cider, when boil- 
ed to 215 degrees, makes 20 gallons boiled cider, or 4 gal- 
lons sweet cider reduced to 1 gallon boiled cider, will make 
about 25 dozen No. 3 cans to batch. 

CANNING APPLES. 

100 Pounds apples, 40 cents hundred $ .40 

Waste, peeling, cutting ,etc, 20y 2 lbs., or about 20% 045 

Labor, peeling, Ay 2 cents per hundred 20 

$ .645 

Cutting 40-pound box, 10 cents, 2 boxes 10 

Results: 1 8-10 dozen No. 10 cans. 
Cost of contents, 1 dozen No. 10 cans $ .36 

188 






Filling and syruping cans 01 

Capping and processing ' 04 

Steam 02 

Handling 02 

Labeling 01 

Casing 02 

Labels 05 

Cans and cases 68 

$1.21 
20 Per cent, overhead 24 

$1.45 
CANNED EXTRA STANDARD PEACHES— FREES 
20% Syrup, 500 bushels peaches (22,000 pounds') at 

$1.00 per bushel. 47.60 per ton $500.00 

2,000 Pounds granulated sugar, 20% syrup ( Beaume's 

scale) 5}4 "cents .' 110.00 

(2.43 or 2y 2 pounds sugar to dozen cans) 

Labor, pitting, 8 cents a bushel basket 35.00 

Labor, handling (supplying cutting tables, etc) 10.00 

Peeling with lye 3.60 

Canning 10.00 

Lye ..'. 9.50 

Water in lye machine 3.00 

Steam . . . ' 8.00 

Capping and processing 16.00 

$705.10 
Results: 836 dozen No. 3 cans. 

Cost, contents 1 dozen No. 3 cans $ .84 

Labeling 005 

Casing 02 

Labels 03 

Sanitary cans and caps 30 

$1,185 
10 Per cent, overhead 12 

Cost 1 dozen cans $1,305 

ISO 



COST OF KRAUT. 

50 Tons cabbage, at $6.00 $300.00 

Labor, trimming, cutting, etc 34.50 

10,000 Pounds salt, 60 cents 6.00 

Power, coring, cutting, etc 4.00 

$344.50 
20 Per cent, factory 68.90 

$413.40 
Results: 188 45-gallon casks. 

Cost, contents cask $2.20 

Labor, packing, coopering, etc 10 

Cost of cask 1.10 

$3.40 
10 Per cent, overhead 34 

Cost 45-gallon cask kraut $3.74 

COST CANNED KRAUT. 

Put kraut into tank of hot water for 4 to 5 minutes, then 
on draining tables, fill into cans. Fill cans full by packing down 
tightly, cover with light brine and process. 

18 Dozen No. 3 cans to a 45-gallon cask, $2.20 a cask, 
Cost, dozen cans , $ .12 



Labor, blanching, etc. . . 

Filling cans 

Capping and processing 

Labeling 

Casing 

Labels 

Cans and case 



$ 
10 Per cent, factory 



015 

005 

02 

005 

02 

03 

31 



495 
05 



$ .54 
190 



COST CANNED TOMATOES. 

Peel tomatoes by scalding, and fill into cans, solid pack. Ex- 
haust slightly, cap and process 35 minutes at 212 degrees F. 
35 Pounds unpeeled tomatoes to can at J^ cent pound, 

$10.00 ton $ .18 

Peeling 04 

Canning 005 

Capping, processing, etc 02 

Labeling 005 

Casing 01 

Labels 03 

Cans and cases 31 

$ .60 
10 Per cent, factory 06 

Figured on a 10,000 can pack — dozen $ .66 

COST PORK AND BEANS IN 1 LB. CANS. 

400 Pounds of white beans at 4 cents $16.00 

30 Gallons bean sauce, 12 cents 3.60 

60 Gallons water 

40 Pounds C sugar or 5 gallons molasses sugar. 5 cents. . 2.00 

12 Pounds salt side meat, 15 cents per pound 1 80 

2 Ounces white pepper 10 

Labor, preparing beans, soaking, steaming, etc. 

$23.50 
1.00 



$24.50 
Results: 161 dozen pound cans. 

Cost, contents 1 dozen cans $ .15 

Filling sanitary cans 005 

Capping and processing 02 

Labeling 005 

Casing 01 

Labels 03 

191 



Cans and case 16 



$ .38 
20 Per cent, overhead .07 



Per dozen $ .45 

COST OF CATSUP WITH OR WITHOUT BENZOATE. 

Formula : 

One hundred gallons of pulp, 5 ounces cinnamon. 5 ounces 
allspice, 2 ounces mace, 2 ounces Cayenne pepper, 2 pounds 
onions, 8 ounces garlic, 20 pounds granulated sugar, \y 2 gal- 
lons 100-grain vinegar, 8 ounces benzoate, 5 pounds salt. 

123 Crates, 6100 pounds, tomatoes, $ .005 $30.50 

140 Pounds granulated sugar at $5.30 7.42 

2 Pounds cinnamon at $ .27 per pound ■ .54 

2 Pounds Allspice, at $ .17 per pound 34 

2 Pounds cloves, at $ .09 per pound 18 

1 Pound Cayenne pepper, at $ .40 per pound 40 

14 Pounds onions, at $ .\y 2 per pound 21 

3j4 Pounds garlic, at $ .12 per pound " ,42 

3^4 Pounds benzoate, at $ .30 per pound 1.05 

35 Pounds salt, at $ .005 per pound 18 

\0y 2 Gallons 100-grain vinegar 1.05 

Labor, cooking, etc 3.50 

Steam 3.50 

$49.29 
Results: 237 dozen No. 12 (12 fluid ounces) bottles. 

Cost of contents -. $ .21 

Filling and corking bottles 01 

Capping and labeling, 1 label 015 

Washing and polishing 01 

Casing 01 

Corks, caps and labels 09 

Cost of bottles and case 31 

$ .655 
20 Per cent, factory overhead 13 

Per dozen bottles : . . ■ $ .78 

192 



COST OF PICKLES. 

Sour Special. 
40 Bushels, 2000 pounds, cucumbers, 4 inch and under, 

$1.50 per 100 lbs $30.00 

300 Pounds salt, at $ .50 per hundred 1.80 

Labor, receiving, etc. 60 

Rough sorting by machine 60 

$33.00 

Results: 300 gallons of pickles. 
Processing. 

Cost of salt stock $33.00 

Filling process tanks 30 

Steam 20 

14 Pounds of alum -12 

12 Ounces Tumeric 12 

Labor, assorting — 85% keg stock, $ .02^ per bushel . . . .85 

15 'a bottle Muck, $ .06 per bushel 36 

120 Gallons 50-grain vinegar, $ .05 6.00 

Labor, preparing kegs, etc 60 

$41.25 
20 Per cent, overhead 8.37 



$50.22 
Result 300 gallon vat run pickles four inches and under. 
Cost per gallon, 16 2-3 cents. 
Estimate cost, keg stock, 16 cents; bottle stock, 22 cents gallon. 

COST OF BOTTLE PICKLES. 

English or Chow style, bottle 16 ounce size. 
2 Gallons of pickles at 22 cents the gallon will pack one 

dozen bottles $ .44 

Yz Gallon spiced vinegar, 10 cents per gallon 05 

Labor, packing pickles into bottles 14 

Filling with vinegar and capping 01 

Labeling, 2 labels 015 

Washing and polishing 01 

Wrapping 01 

Casing 01 

193 



Labels and wrappers 015 

Bottles and case 40 

$1.10 
20 Per cent, overhead expense 22 

$1.32 

COST OF SWEET PICKLES— KEG GOODS. 
Cost Sweet Liquor. 

1 Pound Coriander seed $ .12 

1 Pound yellow mustard seed 06 

1 Pound cloves 18 

J-4 Pound of crushed ginger root 08 

2 Ounces celery seed 05 

2 Ounces of cardamon seed 05 

1 Ounce of sweet fennel 02 

100 Pounds of granulated sugar 5.50 

200 Pounds C (dark), $ .05 - 10.00 

Yi Pound of benzoate, $ .30 15 

40 Gallons of water 

25 Gallons of 100-grain vinegar 2.50 

Labor 59 

$19.21 
10 Per cent, overhead 3.88 



$23.09 

Results : 100 gallons of sweet liquor. 

When cold, should show acetic acid strength of 34 grains, 
and a saccharine strength of 25 degrees, Beaume's scale. Cost 
of 1 gallon of sweet liquor, $ .25^ per gallon. 

Cost of 30-Gallon Barrel of Sweet Pickles. 

30 Gallons, 450 size, $ .16 per gallon $4.80 

12 Gallons sweet liquor, 25J4 cents gallon 3.06 

30-Gallon barrel 1.00 

Labor, coopering, stenciling, loading cars, etc 10 

$8.96 

10 Per cent, overhead 90 

$9.86 

194 



COST OF FANCY SWEETS. 

30 Gallons 4500 size, 16 cents per gallon $ 4.80 

12 Gallons of first liquor 3.06 

12 Gallons second liquor 3.06 

30-Gallon barrel 1.00 

Labor, changing liquor, coopering, etc > 20 

$12.12 
10 Per cent, overhead 1.22 



$13.34 
COST OF BOTTLED PICKLES. 

American Style. Bottles 10-ounce size. 
1^2 Gallons of pickles, at 22 cents per gallon, will fill one 

dozen bottles 5?> 

yi Gallon Spice vinegar, 10 cents gallon 05 

Labor, packing into bottles 06 

Killing with vinegar and capping 01 

Labeling, one label 01 

Washing and polishing 01 

Labels 005 

Casing 01 

Bottles and case 40 

$ .885 
20 Per cent, overhead . . . 18 



Cost of one dozen bottles $1.07 

GALLON JUG CATSUP. 

347 Crates, 17,300 tomatoes, at $10.00 ton $ 86.50 

340 Pounds sugar, at $ .06 per pound 20.40 

13 Pounds of spice, at $ .20 per pound 2.60 

34 Pounds onions, $ .01 % per pound .42 

5 Pounds of garlic, $ .16 per pound .80 

2Sy 2 Gallons vinegar, $ .10 per gallon 2.55 

Labor, pulping and cooking 3.15 

Steam 5.90 

$130.87 
195 



Results: 617 gallon jugs, 51 5-12 dozen. 

Cost of contents of dozen gallon jugs $2.54 

Filling and corking jugs ' 10 

Labeling 03 

Labels 01 

Casing 10 

Jugs 72 

Cases 32 



$3.82 
20 Per cent 74 



Cost one dozen gallon jugs $4.58 

COST PICKLES, SOUR SPICED. 

18 Casks, 900 gallons, salt stock in processing tank makes 
20 casks, 1000 gallons, when sorted out into the fol- 
lowing sizes : 
14% Bottling stock No. 1, No. 2, No. 3 and No. 4 gherkins 

cost, per gallon $ .23 

16% Sweet, 4500 count to barrel, per gallon 16 

34% Small, 2400 count to barrel, per gallon 14 

42% Medium, per gallon 03 

2% Nubs, flabs, etc., per gallon 03 

Cost per gallon vat run in vinegar I6V2 

Cost 30 gallons barrel mediums, per gallon 10 

Cost of contents $3.00 

Cost of barrel 1.00 

Labor, coopering, stenciling, loading cars, etc 10 



$4.10 
COST CIDER VINEGAR. 

Capacity 30 Generators, Size 4x8 Feet. 

189,199 Gallons of cider, at $ .036 $6811.16 

Labor, caring for generators, etc 480.00 

Cost of power for pumping cider into feed tank 30.00 

Light 5.00 



$7326.16 
Cider used, gallons 189,199 

196 



Loss by evaporation, etc., gallons 2,459.58 

Gallons finished vinegar 186,73 l >.42 

Cost of one gallon vinegar $ .0403 

Cost, contents 50-gallon cask $2,015 

Cost of 50-gallon cask 1.25 

$3,265 

10 Per cent, overhead 32 

Selling expense . . . . .50 

$4,085 
Cost per gallon, about 8 cents. 

COST APPLE CIDER. 

2,128,157 Pounds of apples at 25 cents per 100 pounds $5, 320. 25 

Labor, running press 540.25 

Power and light 64.00 

Lubricating oil .75 

$5,925.25 
10 Per cent, overhead 592 1 5 

$6,517.40 

Results: Of first pressing, 156,638 gallons of cider. 

Cost per gallon $ .04. 

Cain in repressing with no water added. 32,561 gallons. 

First cost \ $6,5 1 7.40 

Labor, re-pressing 21610 

$6,733.50 
Results of two pressing, 189,199 gallons. 
Cost per gallon, $ .036. 



197 



FIGURE Q. 




Figure Q represents a stand or table for the apple peelers. The 
apples are dropped into the feed box K convenient to the left hand of the girl 
that runs the machine. From apple box K the apples are placed on the 
forks of the peeling machine P, and after they are peeled dropped into the 
chute E which carries them to the endless chain carrier in the center of the 
table D, which conveys them to the brine tank. The parings drop down on 
the endless chain carrier C, which conveys them to the cider press or evap- 
orator. The box K, is made large enough to hold about 50 pounds of apples 
About 15 inches square by 10 inches deep, with a hook in the side to hook 
into an eye on the side of the table, and a leg L, fast on outer side. By 
this arrangement the box may be removed out of the way when cleaning up. 
B sprocket wheels for waste carrier. C. A. sprocket wheel for apple car- 
rier D. G-. pulley for belt. M. gear wheel for running the apple conveyor 
By using a stand of this kind, the apples are kept clean and white and the 
waste, or pairings are kept from under the operators feet. Space required 
for each peeling machine, 3' feet. The writer usually builds the table 16 feet 
long and arranges it so the apples will discharge on one end and the waste 
on the other. 



198 



FIGURE "B" AND "BX" 




Figure B and BX represent a catsup sieveing machine. We claim tor 
this machine simplicity in construction, the advantage of having the catsup 
always in sight of the operator, the ease and thoroughness with which it may 
eb cleaned, and the only true principal for sieving catsup. It takes out all 
the heavy waste matter by rolling it up in the sieve boxes, and leaves the 
catsup smooth and oily. The machine can be built for about 35 dollars. A 
represents the V or trough shaped box for holding the catsup. B top frame 
C 3 inch holes in bottom of V shaped catsup box,' through which this catsup 
is fed into sieves BX. E, eye bolt in top frame B, to which one end of iron 
swinging red F, which is attached to swinging frame L by a similar bolt EX 
is attached. These bolts are about Vz inch in diameter and support the 
swinging or sieve frame L. As it vibrates by the motion of the eccentric 
rod K. One end of which is attached to eccentric J, and the other end ot 
bolt L in the frame. L or LX is the swinging frame or sieve frame into 
which the sieve BX is fitted. There should be about V2 inch play cr clearance 
at each of the three divisions of the sieve frame into which the sieve is 
fitted so as to allow a slight sliding motion to the sieves ,as well as the 
swinging motion of the frame M partition in the swinging frame made of 2 by 
4 lumber, flat side up, with an inch strip R, in center. This partition M is 
the support for sieve BX, the strip R keeps the sieves in place. N floor 
sills into which the legs of the machine are mortered. O driving pulley on 
shaft C. This shaft is 1 7-6 diameter, H journal boxes. P. hopper shaped 
box underneath the sieves which receives the catsup after it passes 
through the sieves. This hopper should extend out about S inches past the 
end of the machine so the catsup may run into a pail or tub, LX represents 
the swinging frame, OE, sieve frame. L the frame made of 2 by 4 lumber 
preferably hardwood. EV inch bolts by which the swinging) rods are 

199 







bolted to the frame, I, V2 inch bolts by which the extension rod is bolted to 
the frame. M partition or sieve supports made of 2 by 4, lumber set into 
the frame with the 4 inch surface up. R, an inch strip fast in the center 
of M to separate the sieves. BX the sieve. The frame is made of 1 by 4 
inch lumber with a strip 1 by 2 inches on the bottom to strengthen and sup- 
port the wire cloth, H a strip 1 by 3 inches across the top of the sieve, at 
each end to prevent the splash of the catsup, as it is shifted from one end 
of the sieve to the other by the vibration of the sieve. For a high girade 
catsup use a 22 mesh wire cloth on these sieves, or a cheaper grade 18 to 20 
mesh will answer. 



200 



FIGURE "A" AND "AX' 




Figure A and AX is supposed to represent a pulp making machine for 
making tomato pulp tor catsup, apple pulp tor apple butter, pumpkin 
pulp etc. The advantage claimed for this machine is the facility in clean- 
ing it at the end of the day's run, when the help is tired and want to get 
home. Also the rapidity with which it may be changed when changing 
from one product to another or when it is necessary to change the size of 
the mesh of the sieve. The sieve, CO is made in the form of a drawer 
which may be slipped in and out of the machine by raising up shaft frame 
F, to which the brushes are attached, this raises the brushes clear of the 
sieve drawers, CO. The cost cf building a machine of this kind which may 
be done by any carpenter at the factory, is about 40 dollars. A represents 
two floor sills made of 4 by 4 inch lumber, 42 inches long, into which the 
legs T, are mortered. B frame a round the machine to strengthen it, also 
on which the pulp receiving box BO. rests. This frame n-ay be halfed into 
the legs. C slide for the pulp box, BO. D frame at each end of the 
machine, made of 4 by 4 lumber, halfed into the legs, two inches so as to 
act as the slide for the sieve CO, E frame at back of the machine to which 
the shaft frame is hinged. H shaft t? which brushes are attached by :: 
brass bolts, threaded at both ends. The end that enters the brushes 
should have a long thread with a nut on top and under side of brushes, so 
the brushes may be raised as they wear by slacking the top nut M, and 
tightening — up on the under nut V. G are collars drilled and threaded 
for bolts b. The writer uses 1 7-16 inch shaft which is sufficiently heavy 
J brushes, made with 4 inches wide wood backing, 2 inches thick, I journal 
boxes, K a bolt fastened on one end, and spiked or screwed to the leg of the 
machine, which enter the hole N, in the extended end P. of the shaft frame 
which locks the frame when closed down, R hinges to shaft frame, S hop- 
per, into which the tomatoes etc., are fed into the machine, CO sieve box, 



201 



this box is made by putting together two boards the grain of the wood being 
crossed, and sawing out the half circle BO, and making a bottomless draw- 
er with these half circles to which the wire cloth is attached.. There 
should be a strip of lumber C, 2 inches wide and 1 inch thick, through the 



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center of these half circles, to strengthen them, also to fasten the middle 
of the wire cloth to. The writer uses wire fence staples to fasten the 
wire cloth to the wood work. BO pulp receiving box AX 2 inch hole for 
passage of pulp. This box is made of 2 inch lumber, AO cover for the ma- 
chine. Thiscover is made of inch lumber either square- or box shape, or 
hiproof shaped. It is not necessary to fasten this cover to the machine, 
but is is left loose so it may be raised off and set to one side out of the 
way. DO, the brushes and shafting. H 1 7-16 diameter shaft the requir- 
ed length. L bolts to connect the brushes with the shaft. The writer has 
these bolts made of brass. If they are made of iron, it is almost impos- 
sible to loosen the nut, after they have been run in the acid pulp for a time. 
J the brushes. The writer has the brushes made on wood backing, 4 inches 
wide and 2 inches thick. If the manufacturer prefers wood paddles the same 
as are in the cyclone machine, they may be used in the place of the brushes, 
ibut the writer prefers the brushes as they get better results from the ma- 
terial passed through the machine. G common shaft collars drilled to receive 
the brush bolts. The writer usually uses' % inch bolts. These machines 
may be built any size, but the size of the one represented will be found to 
be of sufficient capacity to make three to four thousand gallons of tomato 
pulp in 10 hours. 



202 



FIGURE "J' 



DRIP TROUGH 
FOR TELLEY TU1C£ 




Figure J represent a filter, or what the writer calls a drip trough for 
filtering or dipping, juice for jelly etc. This is a very simple constructed ma- 
chine, easy to keep clean, and does rapid work and good work, if the cloths 
are changed frequently. Q represents V shaped trough. B, partition ev- 
ery 2 feet to support the clcth. These partitions are made of 2 inch lumber 
and rounded out on top about 3 inches and cut off square at the bottom to 
permit the passage of the juice beneath them. E a strip of lumber 1% in- 
ches thick and y 2 inch wide. This strip is nailed flush with the top of the 
trough. H a loose strip the same size as E which is fitted over the edge of 
the cloth, which is stretched over the top of the trough, and the edges 
brought down over E and H placed over the edge of the cloth, and clamped 
in place by wood buttons. G. F. a wood block 4 by 4 the thickness of the 
wood strip or bar H to which the wood buttons are bolted. This bolt should 
pass through the trough as well as the wood block F, and should be carriage 
bolts which are square below the head so they will not turn, when the nut or 
tap is slacked up. The writer uses medium weight unbleached sheeting for 
cloths or if an extra transparent juice is required, double nap cotton flannel. 
Keep the bolts to the wood buttoned G well oiled with common wagon grease 
or the nuts will rust and stick. 



203 



FIGURE "C" 




C represent pasteuring tank or two tanks for apple cider, grape juice, 
etc. The arrangement consists of 2 wood tanks of the required size, pre- 
ferrably 4 feet in diameter and 6 feet deep with a tinned copper coil F, inside 
also a perforated steam pipe G in one of the tanks, and a cold water pipe H 
in the other with overflow pipes K from each tank. The copper coil P 
should have a valve K at the lowest point so as to drain off the cider when 
the days work is done, as the cider will act on the copper to a certain ex- 
tent, and should not be allowed to remain in the coil over night. There 
should also he a valve to which a hose may be attached to flush out the cop- 
per coil when the work is done. E thermometer attached to the tank by 
which the temperature of the water in it may be ascertained. D thermo- 
meter in the connection between the hot and cold water coil P by which the 
temperature of the cider or grape juice is shown, C a shut off valve (com- 
mon globe valve) to regulate the flow of cider, thereby regulating the tem- 
perature of the cider, or grape juice, as it passes to the chilling or cold wat- 
er coil. A represents the steam or hot water tank. B the cooling or cold 
water tank. (See page 44). 



204 



FIGURE "D" 




Figure ' D" represent a 3 chamber still. These wood stills may be eith- 
er square or round, and may be bought at any cf the still manufacturing es- 
tablishments, and used when the output of vinegar is limited, or, to work up 
the surplus of sugar and syrup factories. Where vinegar is made on a 
lrrge scale, the continuous copper still should be used. 

205 



FIGURE "P" 



P 

WORK TRBL£ 




Figure P represents a work table tor bottling pickles, stemming ber- 
ries, etc. A. A. a piece of 4x4 inch lumber grooved at B so as to carry off 
the liquids. The table is built slant from both sides towards this center 

FIGURE "I" 




Figure I represent what we call a cooling table for cooling jams, fruit, 
butter, etc., (see page 69). A, cooling pipes; B, inlet water valve; C, outlet 
water valve; B, draw-off valve for drawing off the jams, etc., into containers 
after they are cooled. 

206 



FIGURE "K" 



COOt-IMG r#MH 

FOR 

Pft£5£RVES /IHD *T1MS 




Figure K represents what we call a cooling trough (see page TO). This 
trough may be made tor a single row of pans 22 inches wide, the required 
length, or for a double row of pans 36 inches wide. B, intake water pipe; 
A, overflow pipe; C, wood slats. 



FIGURE "R" 
DUMP TROUGH 




FIGURE "F" 



r 

r/putr BLRNCHlNG MACHINE 




Figure F represents a blanching basket for blanching apples, rhubarb, 
etc., (see page 128). B, wood vat for water or brine; F, galvanized iron bas- 
ket; C, cover; B, catch to hold cover closed when full of apples, etc; D, 
spout or outlet to basket; E, hinge. When the basket is filled with apples 
the cover C is closed and the apples are submerged in the brine in tank B, 
the required time. Then raise the back end of the basket, and the apples 
dump out at D. 




208 



FIGURE "l\T 



N 



C/tG€ FOR QLRSS GOOZ>3 




Figure N represents a cage used for processing glass or cans where the 
tray system is used. 

To make these crates first make a rim of % by inch iron, turned on 
edge. Drill some % inch rivit holes in the ends of the rim 3 inches from 
center to center, and rivet the bottom slats B onto this rim. The bottom 
slats should be %, by inch, turned at the end so as to rivet onto the outside 
of the rim A. Also 2 iron slats crosswise of the cage to strengthen the bot- 
tom slats. 4 chain D linked to each corner of the cage, which should come 
to a center ring B, into which the hook from the hoist cable may be hooked 
to raise and lower the cage. The writer makes the cages 62 inches long and 
44 inches wide. 



209 



FIGURE "G" 



TABLE FOR GLRSS GOODS 




h is- ■ 






t 












I 






1 




1 



Figure "G" represents a table for handling glass on trays. This table 
is on casters and saves carrying the glass from place to place and saves 
breakage. 

Figure "H" trays for handling glass; see description. 



210 



FIGURE "L" 

L 

JUICE TANK 




Figure "L" represents a tank for cooking lye hominy, (see page 159). 
This arrangement consists of a tank of the required size. The writer usual- 

211 



ly uses a tank 4 feet in diameter and 4 feet deep. D represents a mixer or 
stirring arrangement, made of a piece of hardwocd timber with two cross 
arms, C, bolted to it, also a U-shaped iron shoe; L, that will fit over the end 
of this 4 by 4 wood shaft and bolt-ed onto it. A piece of 15-16 inch shaft; X 
should be welded onto the ironshoe, the shaft to come up through the cover 
onto which is attached a beveled cog., J. Have another shaft I, that works 
at right angles to shaft X, long enough to extend out past the side of the 
tank, working into journal boxes K. On one end is the opposite beveled 
cog J; on the other a wood or iron pulley P. This tank must have a cover 
N hinged in the center at O. Also an exhaust pipe to carry off the steam. 
A perforated cross or coil to carry the steam into the tank. Make a 3 inch 
hole B in the bottom of the tank 2 inches from the side. Use 
a piece of 4 by 4 inch lumber to make a plug E to fit this hole. 
Allow the top end of this plug to extend through the cover of the tank about 
6 inches. Attach a lever F to the top of the top end of the plug. Have a 
guide G ajbout 18 inches above the bottom of the tank to guide the lower end 
of the plug. This is all the draw-off valve that will be required. 



212 



INDEX. 



PART I. 

PICKLES, SAUCES, VINEGAR, ETC. 

Page. 

ALUMN used in Pickles 6 

CURRY POWDER 28 

CATSUP— 

Walnut 29 

Tomato 29 

Tomato with Acetic Acid 31 

Formula No. 2 31 

Formula No. 3 32 

CIDER AND CIDER VINEGAR 37 

First Pressing 37 

Second Pressing 38 

Sweet 38 

Sterilized 39 

Dry 40 

Filtering 42 

Pastuerizing 43 

Boiled 44 

Vinegar 45 

Rule for 48 

Generators 49 

Dump Trough 50 

Managing Generators 50 

Laying Up Generators 51 

CHILI SAUCE 21 

Spanish 21 

DILL PICKLES 17 

From Salt Stock 18 

Spice 18 

DRESSING MUSTARD 25 

Salad .' 25 

Almond 26 

Chow Chow 26 

HORSERADISH 22 

MUSTARD— 

German 23 

American 23 

Anchovy 23 

Formula No. 2 23 

Formula No. 3 24 

Spanish 24 

Horseradish 24 

PROCESSING— 

Cucumbers 5 

Without Alum 7 

White Onions 8 

Green Tomatoes 11 

Green Beans 11 

Burgherkins 11 



Page. 

Melon Mangos 11 

Watermelon Rind 12 

Muskmelon 12 

Cauliflower 12 

PULP— 

Tomato 33 

In 5-Gallon Jugs 33 

In 5-Gallon Cans 34 

In Casks 34 

PEPPER SAUCE 22 

RELISH— 

Ceylon 19 

Sweet 20 

Fruit 21 

Mexican Hot 21 

SALTING — 

Cucumbers 2 

Tank 1 

White Onions 8 

Red Peppers 9 

Cauliflower 9 

Green Tomatoes 9 

Wax Beans 9 

Burgherkins 9 

Dill Herb 10 

Parsley 10 

Thyme 10 

Tarrogan Herb 10 

Celery 10 

Cabbage 10 

Green Mango Peppers 10 

Mango Melons 10 

Watermelon Rind 11 

Muskmelon 11 

SIZE OF PICKLES 7 

SWEET LIQUOR 12 

Second Sweet Liquor 13 

Sweet Liquor Without Benzoate 14 

Sweet Liquor Without Preservatives 14 

For Keg Stock 15 

Pickles 15 

Bottled Pickles 17 

Onions 16 

Melon Mangos 16 

SPICE FOR BULK PICKLES 16 

Vinegar 17 

For Chow Chow 27 

STUFFED PEPPERS 18 

Relish for 19 

Sweet Peppers 19 

Spanish 19 

Cucumbers 16 

SOY 28 

SAUCE EXTRACT 28 

SOUR KRAUT 34 

Packing in Tanks 36 



P3.SG 

TUMERIC 7 

TABLE SAUCE 27 

Formula No. 2 28 

Extract for . 28 

VINEGAR— 

Distilled 52 

Yeast for 52 

From Molasses 54 

Distilling 54 

Stock 56 

Generators 57 

Arrangement of 58 

Starting Generators 58 

Care of Generator Room 60 

Revenue Law Governing 61 

Registering Still 64 

PART II. 

PRESERVES, JELLIES, JAMS, FRUIT BUTTERS, ETC. 

BUTTERS— 

Apple 112 

Boiled Cider for 112 

Formula No. 2 113 

Formula No. 3 113 

Pulp for 114 

Peach 116 

Formula No. 1 116 

Formula Nc. 2 116 

Formula No. 3 116 

Formula No. 4 116 

Formula No. 5 117 

Plum 117 

Apricot 117 

Grape 117 

Quince 117 

Pear 117 

CRUSHED FRUIT— 

Strawberry 91 

With Benzoate 91 

Without Benzoate 92 

Red Raspberry 92 

Without Benzoate 92 

Cherry 94 

Without Benzoate 95 

Pineapple 95 

Pineapple, Grated 96 

Peach 96 

EQUIPMENT— 

Wood Trays 68 

Cages 68 

Process Vats 68 

Kettles 69 

Cooling Table 69 

Cooling Trough 70 

Drip Trough 70 



ENGLISH PLUM PUDDING 121 

Formula No. 1 121 

Formula No. 2 121 

FRUIT JUICE— 

Apple 71 

From Cider Pumace 72 

From Apple Waste 73 

Stored in Jugs 73 

Stored in Cans 73 

Condensed 74 

Berry 107 

Plum 107 

Quinoe 108 

FOUNTAIN SYRUPS 97 

Strawberry 97 

Without Benzoate 97 

Red Raspberry 98 

Without Benzoate 98 

Grape 98 

Pineapple 98 

Without Benzoate 98 

Mint 99 

Claret 99 

Chocolate 99 

Coffee 99 

Marshmallow 100 

Orange 100 

Without Benzoate 101 

Lemon 101 

Liquid Citric Acid 101 

Plain Cherry 101 

Wild Cherry 101 

Cherry Phosphates 101 

Wild Cherry Phosphates 102 

Wild Cherry Extract 102 

Soda Foam 102 

JAMS— 

Comparative Cost of Jams and Preserves 84 

Strawberry 85 

85 



Formula No. 


1 


Formula No. 


2 


Formula No. 


3 


Formula No. 


4 


Formula No. 


5 


Formula No. 


6 


Formula No. 


7 


Formula No. 


8 


Red Raspberry 




Formula No. 


1 


Formula No. 


2 


Formula No. 


3 


Formula No. 


4 


Formula No. 


5 



86 

87 

87 

87 

88 

88 

88 

88 

89 

89 

89 

Blackberry 89 

Black Raspberry 89 

Gooseberry 90 



Page. 

Currant 90 

Peach 90 

Apricot 91 

Pear 91 

Plum 91 

Apple 91 

Quince 91 

Fig 91 

JAM STOCK— 

For High Grade Goods Ill 

Red Raspberries Ill 

Blackberries Ill 

Black Raspberries Ill 

Cherries I'll 

Strawberries Ill 

JELLY 103 

Currant 104 

Formula No. 1 104 

Formula No. 2 104 

Formula No. 3 104 

Formula No. 4 105 

Formula No. 5 105 

Strawberry 105 

Formula No. 1 105 

Formula No. 2 105 

Blackberry 106 

Red Raspberry 106 

Grape 106 

Plum 106 

Pail Jelly 106 

Glucose Pail Jelly 106 

MINCE MEAT 117 

Formula No. 1 117 

Formula No. 2 119 

Formula No. 3 119 

Formula No. 4 120 

Liquor 118 

Spice 119 

Condensed 120 

MARSCHINO CHERRIES 92 

Cordial 92 

Orange Flour Water, for 92 

Bleaching 93 

Pineapple 93 

Green Gage Plums 94 

PRESERVES— 

Strawberry 74 

Formula No. 1 74 

Formula No. 2 76 

Formula No. 3 76 

Red Raspberry 76 

Black Raspberry 76 

Blackberry 76 

Cherry . 77 

Formula No. 2 77 

Formula No. 3 77 



Page. 

Blue Plum 77 

Damson Plum 77 

Formula No. 2 78 

Formula No. 3 ' 78 

Green Gage Plum 78 

Peach, Clings 78 

Formula 79 

Blanching Peaches 79 

Peach, Frees 80 

Apricot 80 

Formula 80 

Quince 80 

Pear 81 

Loganberries 81 

Figs 81 

Orange 82 

Shredded Orange 82 

Orange Marmalade 82 

Pineapple 83 

Processing Glass 83 

Processing Stone Jars 115 

Made From Canned Stock 84 

PRESERVE STOCK 108 

Strawberries 108 

Red Raspberries 108 

Black Raspberries • 108 

Cherries 108 

Blackberries 108 

Gooseberries 108 

Peaches . 109 

Pears 109 

Plums 109 

Quinces 109 

Figs 109 

Orange 109 

STOCK IN CANS 110 

Strawberries 110 

Red Raspberries 110 

Cherries 110 

PART III. 

CANNING FRUITS AND VEGETABLES. 

CANNED FRUITS— 

Boiling Point of Water 123 

Canned Apples 129 

Peaches 130 

Apricots 131 

Grades - 131 

Pears 131 

Green Gage Plums 132 

Egg Plums 132 

Damson Plums 132 

Blue Plums 132 

Quinces 132 

Grapes 132 



Page. 

Sweet Cherries 132 

Sour Cherries 136 

In No. 1 and No. 2 Cans 136 

Gooseberries 136 

Currants 137 

Black Raspberries 137 

Red Raspberries 137 

Strawberries 138 

Whortleberries 138 

Blueberries 138 

Pineapples 138 

Sliced Peaches 139 

Sliced Apricots 139 

Syrup in Glasses 139 

Peaches 139 

Green Gage Plums 140 

Pears 140 

Apricots 140 

Sweet Cherries 140 

Sweet Cherries, Pitted 140 

Sour Cherries 140 

BRANDED FRUIT 141 

Peaches, Whole 141 

Peaches, Halves 142 

Pears 142 

Plums 142 

Exhaust or No Exhaust 125 

EQUIPMENT— 

Processing Vats 127 

Cherry Pitter 127 

Syrup Tanks 127 

Trays 128 

Cages 12S 

Blanching Arrangement 128 

Peach Peeler 129 

Processing Tank, for 126 

Spiced Peaches 142 

Plums 142 

Pears 142 

Syrup for Canned Fruits 127 

Table for 128 

CANNED VEGETABLES— 

Canned Corn 143 

Formula No. 1 144 

Liquor for 145 

Formula No. 2 145 

Formula No. 3 145 

Peas 146 

Blanching 148 

Liquor for 148 

Cloudy Liquor 14S 

Process 150 

String Beans 150 

Lima Beans 153 

Soaked Limas 154 

Tomatoes 151 



Page. 

Corn and Tomatoes 155 

Tomatoes and String Beans 156 

Tomatoes and Okra 156 

Succotash With String Beans 156 

With Lima Beans 156 

Okra 156 

Asparagus 156 

Tomato and Chili Peppers 158 

Carrots 158 

Pumpkins 163 

Mixed Vegetables, for Soup 159 

Lye Hominy 159 

Beets 161 

Canned Sweet Potatoes 161 

Lye Process 162 

Rhubarb 162 

Sauer Kraut 163 

Kraut and Pork 164 

Spinach 164 

Cabbage 166 

Cauliflower 165 

Exhausting Canned Vegetables 165 

Chili Peppers 166 

Tamalies 167 

Pork and Beans 169 

Tomato Sauce tor 168 

Sauce tor 170 

Fancy Grade of Pork and Beans 170 

Kidney Beans 171 

Mexican Beans 171 

Sauce for 171 

Chili Con Carne 171 

CONCENTRATED SOUPS— 

Equipment 172 

Soup Stock 173 

Vegetable 173 

Beef Boullion 174 

Beef Broth and Rice 174 

Okra 175 

Beef Consomme 175 

Mock Turtle 175 

Oxtail 176 

Chicken Soup Stock 176 

Chicken Boullion or Broth 176 

Chicken Broth With Rice 177 

Old Louisiana Chicken Gumbo 177 

Pea 177 

Bean 178 

Cream of Potato 178 

Cream of Tomato 178 

Condensed Tomato 179 

Maccaroni and Cheese 179 

Spanish Maccaroni 179 

Maccaroni and Oysters ISO 

Home-made Noodles . . • 180 

Home-made Noodles and Gravy 180 



Page. 
Spaghetti and Gravy ISO 

California Olives 1S1 

Pickled Green 181 

Bottled Olives 1S1 

Canned Green Olives 182 

Pickled Ripe Olives 182 

Canned Ripe Olives 183 

Stuffed Olives 1S3 

Figuring Cost 183 



AUG 27 1912 



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